Easy Sheet Pan BBQ Chicken Nachos
A super quick recipe for delicious Easy Sheet Pan BBQ Chicken Nachos using rotisserie chicken and your favorite BBQ sauce.
Ingredients
- 3 cups shredded rotisserie chicken
- 3/4 cup jarred BBQ sauce
- 15 oz black beans
- 15.25 oz whole kernel corn
- 1/2 medium red onion
- 1 1/2 cups shredded cheddar cheese
- 1 bag corn tortilla chips
Optional Toppings:
- Sour cream
- Guacamole
- Ranch dressing
- Jalapenos
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Line a sheet pan with non-stick aluminum foil.
- Shred the chicken and place in a medium bowl. You can use two forks or your fingers.
- Pour the BBQ sauce over the chicken and stir to combine. Set aside.
- 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.
- Drain the corn into the colander and add to the black beans.
- Thinly slice one half of a medium red onion. Cut the slice in half if they are particularly long.
- Add the tortilla chips to the prepared sheet pan in a single layer. The chips should be spread out evenly over the pan.
- Evenly sprinkle the drained black beans and corn over the torilla chips.
- Sprinkle the sliced red onion over the beans and corn.
- Add the chicken in BBQ sauce to the top of the veggies.
- Sprinkle the cheese over the top of the chicken and veggies.
- Bake for 15-18 minutes until the filling is heated through and the cheese is melted.
- Serve warm with your favorite toppings.