BBQ Chicken Nachos
BBQ Chicken Nachos are one of those recipes that instantly turn any night into a party. Piled high with tender shredded chicken, tangy BBQ sauce, melty cheese, and all the fixings, this sheet pan snack is impossible to resist. Whether you are watching the big game, hosting friends, or just craving something fun for dinner, these nachos hit the spot every time.
What I love about this recipe is how easy it comes together with simple pantry and fridge staples. In just a few minutes, you can have a cheesy, saucy tray of nachos ready to share. Add a dollop of sour cream, an extra drizzle of BBQ sauce, and you have a crowd-pleaser that is gone as fast as it comes out of the oven.
Stacie’s note
When I first made these BBQ Chicken Nachos, my fiancé was hovering around the kitchen, curious but not overly excited. He’s usually a classic nachos with salsa guy, so I wasn’t sure how he’d feel about the BBQ twist.
Well, let’s just say I barely got a chance to grab a plate before he was diving in. He ended up eating almost the whole sheet pan himself and kept going on about how good they were. He told me he was surprised at how much he loved the BBQ sauce on the nachos and even said they were better than any he’d had at a restaurant. Now, whenever I mention nachos, this is the version he requests without hesitation.
Ingredients
The full printable recipe card with measurements and instructions is found at the bottom of the post.
- Shredded cooked chicken: A great way to use up leftover rotisserie chicken or cook some chicken breasts ahead of time.
- BBQ sauce: Pick your favorite brand or homemade version for the flavor you love most. A smoky or spicy BBQ sauce can change the whole vibe. Cajun BBQ Sauce is my fave!
- Tortilla chips: Go for sturdy, restaurant-style chips so they don’t get soggy under the toppings.
- Shredded cheddar cheese: Sharp cheddar adds bold flavor, but you can mix in Monterey Jack for extra meltiness.
- Canned corn: Drained well to keep the nachos from getting watery. Frozen corn works too.
- Canned black beans: Rinse and drain them to cut down on extra sodium.
- Red onion: Thin slices add a nice crunch and bite without overwhelming the other flavors.
- Pickled jalapeño slices: They bring a tangy heat that balances the sweetness of the BBQ sauce.
- Fresh cilantro: Adds freshness and color on top, but you can leave it out if it’s not your thing.
- Sour cream: Perfect for cooling down the spice and adding creaminess with every bite.
How to Make BBQ Chicken Nachos
- Step One: Preheat the oven to 400°F.
- Step Two: In a medium bowl, toss the shredded chicken with ½ cup of BBQ sauce until it is evenly coated.
- Step Three: Spread the tortilla chips in an even layer across the sheet pan. Sprinkle half the shredded cheese over the chips. Distribute the BBQ chicken, corn, black beans, red onion, and jalapeños on top. Finish with the remaining cheese and BBQ sauce.
- Step Four: Bake for 10–12 minutes, or until the cheese is fully melted and bubbly.
- Step Five: Remove the baking sheet from the oven and sprinkle it with fresh cilantro. Serve immediately with sour cream and extra BBQ sauce.
Variations and Substitutions
- Swap the protein: Instead of chicken, try pulled pork, shredded beef, or even ground turkey for a different twist.
- Cheese options: Use a blend of cheeses like mozzarella, Monterey Jack, or pepper jack if you want extra gooey or spicy nachos.
- Veggie boost: Add bell peppers, diced tomatoes, or even avocado slices for more color and flavor.
- Beans and corn: Pinto beans or chickpeas can be used as a substitute for black beans, and fresh or frozen corn works just as well as canned.
- BBQ sauce: Experiment with different styles like smoky, spicy, or honey barbecue sauce depending on your flavor preference.
- Make it vegetarian: Skip the chicken and load up on beans, corn, peppers, and extra cheese.
- Spice level: Dial up the heat with fresh jalapeños or hot sauce, or keep it mild by leaving them off.
Storage Instructions
These sheet pan nachos taste best right out of the oven, when the chips are crisp and the cheese is perfectly melted. If you have leftovers, store them in an airtight container in the fridge for up to 2 days. The chips will soften, but reheating in the oven at 350°F helps revive some crunch more than the microwave does.
Freezing nachos isn’t recommended since the chips lose their texture and turn soggy once thawed. If you’d like to plan ahead, you can freeze the BBQ chicken mixture on its own for up to 3 months. When you’re ready to make nachos, thaw the chicken in the fridge, then assemble everything fresh before baking.
Recipe Tips and Tricks
- Layer wisely: Start with a base of chips, add a little cheese, then toppings, and finish with more cheese. This helps everything stick together.
- Don’t skimp on the cheese: A generous amount ensures every bite is gooey and satisfying. I don’t recommend using pre-shredded cheese because it won’t melt the same.
- Watch the oven closely: Nachos cook fast, so keep an eye out to prevent the cheese from burning.
- Serve immediately: These are best enjoyed hot, straight from the pan, while the chips are still crisp.
- Keep sauces on the side: Serving sour cream and extra BBQ sauce separately prevents the chips from getting soggy too quickly.
- Make it a meal: Add a simple side salad or extra protein to turn these nachos into a full dinner.
Nacho Recipes
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BBQ Chicken Nachos
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Ingredients
- 2 ½ cups shredded cooked chicken
- ¾ cups BBQ sauce divided
- 6 cups tortilla chips approximately 10oz/350g bag
- 2 cups shredded cheddar
- ½ cup canned corn drained
- ½ cup canned black beans rinsed and drained
- ½ cup thinly sliced red onion
- ¼ cup pickled jalapeno slices
- 2 tbsp chopped fresh cilantro garnish, optional
- sour cream, extra BBQ sauce for serving
Instructions
- Preheat the oven to 400°F.
- In a medium bowl, toss the shredded chicken with ½ cup of BBQ sauce until it is evenly coated.
- Spread the tortilla chips in an even layer across the sheet pan. Sprinkle half the cheese over the chips. Distribute the BBQ chicken, corn, black beans, red onion, and jalapeños on top. Finish with the remaining cheese and BBQ sauce.
- Bake for 10–12 minutes, or until the cheese is fully melted and bubbly.
- Remove from the oven and sprinkle with fresh cilantro. Serve immediately with sour cream and extra BBQ sauce.
Notes
- For the chicken, rotisserie works perfectly and saves time, but any cooked and shredded chicken will do.
- Use sturdy, restaurant-style tortilla chips so they don’t get soggy under the toppings.
- Switch up the cheese by mixing cheddar with Monterey Jack or pepper jack for extra flavor.
- Serve with sour cream, guacamole, salsa, or even a drizzle of ranch for more topping options.
- These nachos are best eaten right away, but leftovers can be stored in the fridge for up to 2 days and reheated in the oven.
- Freezing nachos isn’t recommended, though you can freeze the BBQ chicken mixture on its own for up to 3 months.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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