Easy Sheet Pan BBQ Chicken Nachos

Easy Sheet Pan BBQ Chicken Nachos

Why You Should Give This Recipe a Try

My favorite meals involve throwing a bunch of complementary ingredients together in one pan and letting them do their delicious thing. If it’s easy to make and tasty, count me in! This Easy Sheet Pan BBQ Chicken Nachos recipe totally fits the bill: rotisserie chicken tossed in your favorite BBQ sauce, corn, black beans, and lots of shredded cheddar cheese over my all time snack of choice, corn tortilla chips. Top with your favorites (we like sour cream) and you have a super easy meal for the family on busy weeknights. Having friends over to watch the game this weekend? Double the recipe to share with a crowd.

Some of the best features of this recipe:

Rotisserie chicken! No need to fuss with cooking a chicken. You simply shred a tender, tasty rotisserie chicken with your fingers or, if you’re neater than I am, with two forks.

Jarred BBQ sauce. There are so many great choices available. Take the shortcut and choose your favorite. 

Vary your toppings. You add all sorts of toppings to create Easy Sheet Pan BBQ Chicken Nachos that suit your taste.

One pan! This entire meal comes together on one pan saving you lots of clean up time. If you line the sheet pan with non-stick foil, you may not even need to wash it. A total busy weeknight win.

As with all of my recipes, Easy Sheet Pan BBQ Chicken Nachos are super simple to make with no complex cooking techniques, no special equipment, and with ingredients you can find in any grocery store.

Recipe Ingredients

3 cups shredded rotisserie chicken

¾ cup jarred BBQ sauce

15 oz can black beans

15.25 can whole kernel corn

½ medium red onion

1 ½ cup shredded cheddar cheese

1 bag corn tortilla chips (Tostitos are my favorite)

Optional toppings:

Sour cream

Guacamole

Ranch dressing

Jalapenos 

Helpful Tools

• 2 medium bowls
• Colander
• Can opener
• Wooden spoon
• Sheet pan
• Non-stick aluminum foil
• Silicone spatula

Ingredient Notes

I find that the white breast meat works best in this recipe. It is tasty and tender from the slow cook of the rotisserie. You will definitely have some rotisserie chicken leftovers. Happily, rotisserie chicken is a fantastic, convenient ingredient and I use it in tons of things including Layered Chicken Enchilada Lasagna, One Pot Tortellini Soup with Chicken, Ultimate Creamy Chicken Pot Pie with Tater Tots.

I used to have a bunch of half used jars of BBQ sauce in the fridge – until I realized that, too, could be used in so many versatile ways. Try using it up on this Easy Sheet Pan BBQ Chicken Thighs with Sweet Potatoes.

Be creative with your toppings. You can mix and match them, or just stick with the one you like best.

Step-by-Step Instructions

1. Preheat the oven to 350 degrees Fahrenheit.

2. Line a sheet pan with non-stick aluminum foil.

3. Shred the chicken and place in a medium bowl. You can use two forks or your fingers.

4. Pour the BBQ sauce over the chicken and stir to combine. Set aside.

5. Drain the black beans into a colander and rinse under cold water until the water runs clean. Shake off the excess water and place the prepared beans in a medium bowl.

6. Drain the corn into the colander and add to the black beans.

7. Thinly slice one half of a medium red onion. Cut the slice in half if they are particularly long.

8. Add the tortilla chips to the prepared sheet pan in a single layer. The chips should be spread out evenly over the pan.

9. Evenly sprinkle the drained black beans and corn over the tortilla chips.

10. Sprinkle the sliced red onion over the beans and corn.

11. Add the chicken in BBQ sauce to the top of the veggies.

12. Sprinkle the cheese over the top of the chicken and veggies.

13. Bake for 15-18 minutes until the filling is heated through and the cheese is melted.

14. Serve warm with your favorite toppings.

Check out the recipe card, below, for printable step-by-step instructions on Easy Sheet Pan BBQ Chicken Nachos.

Storage

Easy Sheet Pan BBQ Chicken Nachos are best eaten as soon as they are made. They don’t reheat particularly well, but if you do have some left over, you can store them in an airtight container overnight. When ready to eat, place a sheet of aluminum foil on the counter and fill with a portion of nachos. Top with additional cheese and seal the foil. Bake at 350 degrees for 15 minutes.

Tips & Tricks

You can use a small sheet pan if you are making this recipe for two. I use a jelly roll pan lined with non-stick aluminum foil if I am making them for me and my husband. Use a larger sheet pan and double the ingredients if you are cooking for a crowd.

Make sure the toppings cover all of the chips from one end and one corner to the other. No naked chips!

As if this isn’t already easy enough, you can prepare the ingredients up to 24 hours in advance. Shred the chicken and store in an airtight container in the fridge. Wash and drain the black beans and add them to drained corn in an airtight container in the fridge.

Do you like the taste of red onions but think they can be a little too strong? Simply soak your red onion slices in a bowl of cold water for 15 minutes and drain before using.

If you’re looking for more easy recipes…

As someone who is perpetually overscheduled, I totally understand the importance of convenience when cooking. I also understand the importance of serving food that tastes good and is (for the most part) good for you.

Here are some super easy one pan/pot meals I have created to help me and you!

Easy 30 Minute One Pan Chicken Caprese

Easy to Make One Pot Coq au Vin

Quick One Pot Creamy Pasta Primavera with White Wine

Easy One Skillet Creamy Tuscan Chicken Dinner