Shredded Chicken Nachos
These shredded chicken nachos are the kind of meal that makes everyone happy — and that can be a rare and happy (!) occurrence. A sheet pan loaded with layers of salsa shredded chicken, refried beans, and a generous layer of cheese gets broiled until golden and bubbly in under five minutes. Pile on the fresh toppings — avocado, pico, sour cream, cilantro — and you’ve got something that works for game day, movie night, a casual dinner, or just a Tuesday when you need something fun on the table fast.
How we make DIY nachos on the same sheet pan
Years ago, we switched up how we made nachos. Instead of making one big tray with everything on them, I made smaller foil “pans” and let everyone make their own.
This simple shift means that everyone gets involved AND everyone ends up with their own perfect nachos. They’re…
🍗 Ready in 15 minutes: Chips to table faster than you can decide what to order for delivery.
🧀 Loaded with cheese: Two layers means every chip gets maximum melty coverage.
🫘 Hearty & filling: Chicken, beans, and toppings make this a meal the whole family loves.
🥑 Totally customizable: Let everyone top their own — picky eaters included.
❄️ Shortcut-friendly: Rotisserie chicken, salsa slow cooker chicken, or store-bought shredded chicken all work perfectly.
If you want to add some veggies on the side, you’ll love my elote in a cup – it’s the perfect side dish for any Mexican meal. No time for that? Microwaved corn with a pat of butter also works well and is always delicious!
Ingredient Notes
You’ll need some fresh ingredients and pantry staples to bring these easy chicken nachos: shredded cooked chicken (salsa chicken from the slow cooker is ideal, but rotisserie chicken works great), sturdy tortilla chips, shredded cheese (queso asadero, quesadilla cheese, or Monterey Jack melt beautifully), refried beans or refried black beans, romaine lettuce, and a ripe avocado. For toppings, grab your favorites: pico de gallo, sour cream, cotija cheese, cilantro, red onion, pickled jalapeños, and hot sauce.
Emily’s Tips & Tricks
- Pro tip: Drain your chicken really well before layering it onto the chips. Excess moisture from the salsa is the #1 reason nachos go soggy – a quick drain makes all the difference between crispy and limp chips.
- Shortcuts: No time to cook chicken in the slow cooker? Use a rotisserie chicken! Shred it and mix in a little salsa or taco seasoning to give it a bit of flavor.
- Feeding kids without pressure: Let the kids build their own nachos on small individual foil trays that all fit on one large baking sheet. It’s fun, cuts down on complaints, and everyone gets exactly what they want. Serve with fruit or bread and butter for any picky eaters who need a safe side.
Shredded Chicken Nachos Recipe
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Bake
- Cuisine: Mexican
Description
These shredded chicken nachos are loaded with salsa chicken, two layers of melty cheese, beans, and all the fresh toppings. Ready in 15 minutes!
Ingredients
- 3 cups shredded salsa chicken*
- bag of tortilla chips (I recommend thicker chips so they are sturdier)
- 16 oz. shredded cheese (I like quesadilla cheese, cheddar, Monterey jack, or anything that melts well)
- 15 oz. can of refried beans or homemade refried black beans
- 1 romaine lettuce heart
- 1 medium avocado
- pico de Gallo or salsa
- sour cream
- chopped cilantro
- chopped red onion
- extras: hot sauce, pickled jalapenos, black olives
Instructions
- Preheat broiler to high.
- Prep ingredients:
Heat chicken in microwave or stove top if not already heated through.
Wash and chop lettuce.
Wash and chop cilantro.
Mince red onion.
Dice avocado. - On a large sheet pan, put down a single layer of chips. Top with a layer of shredded cheese, dollops of refried beans, drained chicken mixture (you don’t want too much moisture or the chips will get mushy), and some more shredded cheese.
- Broil until the cheese has melted, 1-3 minutes, watching closely.
- Top with desired fresh toppings.
Notes
Storage: Store any leftover components (chicken, beans, toppings) separately in airtight containers in the fridge for up to 3 days and reassemble to order.
Ingredients: Queso asadero or queso Oaxaca melts better than pre-shredded bagged cheese, which often contains anti-caking agents that prevent smooth melting. If you can find them at your grocery store, they’re worth it. For beans, homemade refried black beans add a great depth of flavor, but any canned refried beans work well.
Prep ahead: Cook the salsa chicken in the slow cooker earlier in the day (or the night before) so it’s ready to go at dinner. Chop toppings like red onion and cilantro up to a day ahead. Dice avocado right before serving so it doesn’t brown.
Serve with: These nachos are a full meal on their own, but elote in a cup or roasted corn salsa is a delicious addition.
Serving Suggestions
These nachos can absolutely be a full mean on its own, but if you’d like to add a side or two, these are some favorites:
- Elote in a Cup (Mexican street corn)
- Roasted Corn Salsa
- Refried Black Beans
- Chipotle Copycat Fajita Veggies
About the Author
Emily Dingmann is a recipe developer and founder of My Everyday Table, where she helps busy families take the stress out of weeknight dinners. With a Bachelor of Science in Nutrition and almost 20 years of experience, Emily specializes in simple, nourishing recipes and weekly meal plans that actually work for everyday life. She’s a Certified Intuitive Eating Counselor who believes delicious food and good nutrition go hand in hand.
Get started: Weeknight Dinners Guide | Weekly Meal Plans | About Emily
Food styling and photography by Loren Runion.
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