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Sheet Pan Nachos

These sheet pan nachos are the perfect game day snack with layers of tortilla chips, cheese, chicken and all your favorite toppings! Easy to make and a crowd-pleaser.

Nachos on sheet pan.
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Oven Baked Sheet Pan Nachos

Whenever we have leftover shredded chicken, we make these baked chicken sheet pan nachos. They require hardly any work and are super flavorful and delicious. You can add as many (or as little) toppings as you’d like.

The key to amazing nachos are baking them in the oven like these and my oven baked nachos. The oven prevents the tortilla chips from getting soggy and makes them warm with melty cheese. Top with your favorites and you won’t make nachos any other way!

How to Make Sheet Pan Nachos

Collage of nacho toppings.
  • Layer. Grab a large baking sheet and add a single layer of tortilla chips on the pan. Sprinkle shredded cheese on top (about 1 cup) and then add another layer of tortilla chips and cheese. Then add a layer of shredded chicken.
  • Bake. Place the sheet pan in the oven and bake at 375°F until the cheese is golden and bubbly. This usually takes about 10 or 15 minutes.
  • Top. Remove from oven and immediately layer on any additional toppings. Then serve while warm!

Sheet Pan Nachos Topping Ideas

You can’t go wrong when piling on your favorites! There are so many delicious nacho toppings and combinations that taste delicious. Try adding any of the extras below:

Tortilla chips with cheese on pan.

Tips + Variations

  • Grate your own cheese. This is the KEY to the best nachos! The pre-shredded bags contain extra additives that make it harder for the cheese to melt. If you grate your own block of cheese, it will be super melty and bubbly. Nacho perfection!
  • Chips. Make sure you buy thick tortilla chips so that they’re sturdy enough to hold all the toppings. You can also make your own homemade tortilla chips for a more authentic taste.
  • Meat. You can use other types of meat, like taco meat, carnitas or kalua pork or Instant Pot shredded beef.
  • Vegetarian. Feel free to skip the meat all together and replace with black or refried beans.
  • Sauce. For more flavor, add a few spoonful’s of enchilada sauce on top of the chicken. You can also make BBQ nachos by adding a few spoonful’s of BBQ sauce.
Close up of sheet pan nachos.

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Sheet Pan Nachos

5 from 4 votes
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Author: Jamielyn Nye
These sheet pan nachos are the perfect game day snack with layers of tortilla chips, cheese, chicken and all your favorite toppings! Easy to make and a crowd-pleaser.  
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 6


  • 1-2 cups freshly grated cheddar cheese
  • 1-2 cups freshly grated mozzarella , monterey jack or fontina cheese
  • 11 ounce bag tortilla chips , thick ones work best
  • 1-2 cups shredded chicken
  • ¼ cup fresh cilantro , chopped

Optional toppings: diced tomatoes, chopped red onions, sliced olives, sliced radishes, sour cream, guacamole, jalapenos


    • Preheat the oven to 375°F.
    • Place the tortilla chips in a single layer onto a baking sheet. Add a layer of cheese (about 1 cup). Repeat, so that you have 2 layers of chips. Top the final layer of chips with the remaining cheese and shredded chicken. Bake for 10 to 15 minutes, or until the cheese is nice and bubbly hot.
    • Top with cilantro after you pull out of the oven and then add your favorite toppings, just before serving. Serve immediately.


    Calories: 386kcal | Carbohydrates: 35g | Protein: 13g | Fat: 23g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 35mg | Sodium: 453mg | Potassium: 148mg | Fiber: 3g | Sugar: 1g | Vitamin A: 361IU | Vitamin C: 1mg | Calcium: 321mg | Iron: 1mg

    Nutrition provided is an estimate. It will vary based on specific ingredients used.

    Course: Appetizer, Main Dish
    Cuisine: Mexican

    Did you make this recipe? Don’t forget to give it a star rating below!

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