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 or hearty snack.
Preheat oven to 375 degrees. Line a half sheet pan with parchment paper.
In a mixing bowl, add the chicken and barbecue sauce and toss to coat.
Spread the tortilla chips in an even layer on the sheet pan. Top with the chicken, shredded cheese, and onions.
Bake for 10-15 minutes until cheese is melted. Garnish as desired.
Notes
Always use freshly grated cheese. It melts the best and since cheese is an important component of nachos, we want the cheese to melt beautifully.
No leftover chicken? No problem. Season boneless skinless chicken breasts with garlic powder, onion powder, salt, and pepper. Drizzle with a touch of oil. Bake on a parchment-lined baking sheet at 375 for approx. 20 minutes or until the internal temperature reaches 165 degrees. The roasting time will vary depending on the size of the chicken. Cool slightly and shred using two forks.