These Barbecue Chicken Nachos bring excitement to sheet pan dinners. Loaded with tangy BBQ chicken and plenty of cheese, garnish these chips with your favorite toppings for a delicious dinner the whole family is sure to love.
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My family loves nachos. Dorito Beef Nachos and Chicken Bacon Ranch Nachos are dinner favorites, and occasionally we enjoy these Ice Cream Sundae Nachos as a sweet treat.
These sheet-pan BBQ chicken nachos transform another family favorite - barbecue chicken - into an easy, one-pan dinner plan.
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Why You Will Love These Nachos
- Dinner, snack, or game day eats! These nachos are perfect for any occasion.
- Quick and easy meal. Layer the nachos while preheating the oven. Prep the toppings while the nachos bake for just 10-15 minutes.
- One pan = easy clean-up. Line the pan with parchment paper for even less mess.
- Use up leftover chicken or pick up a rotisserie chicken at the supermarket.
- Customize with your favorite nacho toppings. Use what you love and have on hand.
Ingredient notes
- Tortilla chips - Use your favorite variety. Nacho and Cool Ranch Doritos are also tasty options.
- Cooked chicken - I keep extra baked thin sliced chicken breasts in my fridge just for recipes like this. Rotisserie chicken is also a great short-cut option.
- Barbecue sauce - Use your favorite bottled variety or try my bold homemade hoisin BBQ sauce.
- Cheese - Use a good melting cheese such as Cheddar, Colby, Monterey, or Pepper Jack. I used Colby Jack. A combination of cheese is also delicious. Always use freshly shredded cheese for the best melting quality.
- Pickled red onions - I love the acidic punch these onions bring. If preferred, thin-sliced raw onions can also be used.
- Jalepeños - Both fresh and pickled can be used.
- Cilantro - If you aren't a fan of cilantro, parsley, chives, or scallions can be substituted.
- Green Goddess Dressing - This adds a creamy herby tang that pairs wonderfully with the other flavors.
- OPTIONAL - Corn and black beans are great additions to customizing these nachos.
Step-by-Step Instructions
See the recipe card for complete instructions and ingredient amounts.
Step 1: Toss the chicken with the barbecue sauce.
Step 2: On a parchment-lined sheet pan, layer half of the chips, half of the cheese, and half of the chicken. Repeat with a second layer.
Step 3: Bake at 375℉ degrees until the cheese is melted.
Step 4: Garnish with pickled onions, cilantro, jalapeños, and Green Goddess dressing.
Toppings for nachos
Other toppings that pair well with the flavors of BBQ chicken include:
- Pineapple Mango salsa
- Avocado or 4-Ingredient Guacamole
- Lime crema (sour cream mixed with some lime juice)
- Ranch dressing
- Parsley, chives, or scallions
Expert Tips
- Always use freshly grated cheese for the best melting quality. Pre-shredded cheese contains additives that prevent it from melting well. Cheese is an important component of nachos and we want it to melt smoothly.
- Build the nachos in layers. We want all of the cheesy goodness to be evenly distributed in every bite.
Recipe FAQs
The cheese should be added first, directly on top of the tortilla chips. It helps to protect the chips from turning soggy from the other toppings while baking. It also acts as the glue to hold the other toppings.
To ensure equal distribution of all of the toppings, start with a single layer of chips. Add toppings and repeat. I recommend two layers. Any more and the bottom layer may not get heated all the way through. Using a sheet pan allows for a large surface area to cover with cheese and toppings.
Nachos are best served immediately after baking. The longer they sit, the tortilla chips will start to turn soggy from all of the ingredients on top.
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📖 Recipe Card
Barbecue Chicken Nachos
Ingredients
- 3 cups cubed cooked chicken (1-1¼ pounds uncooked boneless skinless chicken breasts)
- ⅓-½ cup barbecue sauce
- 16 ounces tortilla chips
- 4 cups shredded Colby Jack cheese (or Cheddar, Monterey, Pepper Jack)
Toppings
- ¼-⅓ pickled red onions (see recipe below)
- ¼ cup cilantro (or parsley)
- 1 jalapeno (sliced)
- ¼-⅓ cup Green Goddess dressing
Pickled Red Onions
- ½ large red onion (thinly sliced)
- ½ cup red wine vinegar (or apple cider vinegar)
- ½ cup water
- ¼ cup granulated sugar
- ½ teaspoon salt
Instructions
- Preheat oven to 375℉. Line a half sheet pan with parchment paper.
- In a mixing bowl, add the chicken and barbecue sauce and toss to coat.
- Spread half of the tortilla chips in an even layer on the sheet pan. Top with half of the chicken and half of the cheese. Repeat with a second layer.
- Bake for 10-15 minutes until cheese is melted. Garnish as desired.
Pickled onions
- Add the sliced onions to a heat-proof glass jar. Set aside.
- In a small saucepan, combine the vinegar, water, sugar, and salt. Heat over medium-low until the sugar is dissolved. Pour the liquid over the onions. Marinate for 30 minutes. Store in the fridge for up to one week.
Notes
- Always use freshly grated cheese. It has the best melting quality. Pre-shredded cheese contains additives that prevent it from melting smoothly.
- Layer tortillas and cheese in thin layers to ensure every chip is covered.op
- Top the chips with cheese before adding other toppings. The cheese helps prevent the chips from turning soggy.
Nutrition
Nutritional information is an estimate and will vary depending on the exact amounts and specific ingredients used.
This post was originally published in August 2019 and has been updated.
Karly
This is making me so hungry I'm drooling. Thanks for sharing!
My Casual Pantry
Your welcome! I hope you try. I would love to hear how you liked the recipe!