Rotisserie Chicken Nachos are a quick, easy, and fun dinner that’s guaranteed to be a hit! Just layer tortilla chips with seasoned rotisserie chicken, black beans, and cheese, and they’re ready in minutes! Load them up with your favorite nacho toppings for a hearty appetizer or easy dinner any night of the week!
Nacho Night Ready!!
What I love most about this recipe is how versatile it is. Sheet pan nachos are one of my go-to recipes when I have rotisserie chicken on hand, especially for game day. But I’ve made this recipe a million different ways, and you really can’t go wrong.
Once they come out of the oven, the sheet pan is a blank (but cheesy) canvas for you to add whatever toppings you like! I love chicken nachos with homemade guacamole, fresh pico de gallo, and lots of veggies, like chopped tomato, lettuce, radishes, black olives and black beans. If you like a little heat, try sliced Jalapeno and my homemade chipotle sauce on top. It’s so flavorful and easy to make. Enjoy!
The Essentials: Chicken, Cheese, and Chips
Rotisserie Chicken – Using a rotisserie chicken is the easiest option for these nachos. They come pre-seasoned, but I like to add some taco seasonings or a little bit of cumin and chili powder for extra flavor. I’ve also made this recipe with leftover chicken breast and chicken thighs, and it’s just as tasty.
Cheese – I’ve tested this recipe with lots of different types of cheese. My favorite is a mix of Monterey Jack and cheddar cheese. It’s not too overpowering, melts really well, and you get the best cheese pulls. Of course, you can use any amount and combination of cheese your heart desires!
Tortilla Chips – As far as the chips go, you’ll want to use thick-cut tortilla chips that can hold up to all the toppings. And the rest of the ingredients are totally up to you! I like to add black beans for extra protein and pile on ALL the veggies and toppings for the ultimate loaded sheet pan nachos.
How To Assemble Rotisserie Chicken Nachos
First: Arrange half of the tortilla chips in a single layer on your baking sheet. Then, layer on half of the shredded chicken, black beans, and cheese so you get a little bit of everything in each bite.
Second: Put down another layer of chips and top it with the rest of the chicken, black beans, and cheese. You want to create even layers with toppings covering all of the chips.
Then: Bake the sheet pan nachos until the cheese is bubbly and melted. I usually turn the oven light on to keep an eye on the nachos so the cheese doesn’t burn.
Finally: Once the cheese is nice and melty, remove the nachos from the oven, pile on your favorite toppings, and enjoy!
Olivia’s Recipe Tips
- Make sure your oven is preheated to 400°F before putting the nachos in. The high temperature melts the cheese quickly and warms everything without burning the chips.
- It’s best to add the layer of cheese after the chicken and black beans. It helps to hold the fresh toppings down so you don’t lose everything when you pick up a chip.
- If you prefer, drizzle some hot sauce or sour cream on top of your nachos for extra flavor.
Easy Mexican Recipes
Rotisserie Chicken Nachos – Quick, Cheesy & Crowd-Pleasing
Equipment
Ingredients
- 1 12 oz bag corn tortilla chips (thick-cut chips work best)
- 1 rotisserie chicken shredded (about 3–4 cups)
- 1 tablespoon taco seasoning
- Salt and black pepper to taste
- 16 oz shredded cheese Monterey Jack, cheddar, or a mix, or more if desired
- 1 15 oz can black beans, drained and rinsed
- Optional toppings: sour cream, guacamole, avocado, pickled jalapeños, green onions, salsa, red onion, olives, shredded lettuce, chopped cilantro, pico de gallo.
Instructions
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or foil for easy cleanup.
- In a bowl, mix the shredded rotisserie chicken with taco seasoning, a pinch of salt, and black pepper. Toss to coat evenly.
- Spread half of the tortilla chips on the baking sheet. Layer with half the seasoned chicken, black beans, and shredded cheese. Repeat with another layer of chips, chicken, beans, and cheese to build it up.
- Bake in the preheated oven for 8–10 minutes, or until the cheese is fully melted and bubbly.
- Remove from the oven and immediately top with your favorite nacho toppings like sour cream, slices of avocado, sliced of jalapeños, red onion, and green onions and fresh cilantro.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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