Sheet Pan Chicken Nachos are the perfect party appetizer loaded with seasoned shredded chicken, melted cheese, red onions, jalapeños, bacon and more. This party pleaser is topped off with Mexican crema mixed with ranch seasoning and served up hot and ready to enjoy.
Course Appetizer
Cuisine American
Keyword Sheet Pan Chicken Nachos
Prep Time 10 minutesminutes
Cook Time 10 minutesminutes
Total Time 20 minutesminutes
Servings 8
Calories 505kcal
Author Shannon
Ingredients
3cupsshredded chicken, cooked
½bag tortilla chips
2jalapenossliced
½cupcherry tomatoesquartered
½cupred onionchopped
½cupblack olivessliced
1avocadosliced
2slicesbaconcooked and crumbled
½cupcilantrochopped
1tspranch dressing seasoning packetdivided
½tsptaco seasoning
¼cupMexican crema
3cupsshredded cheddar cheese
3cupsshredded jack cheese
Instructions
Preheat oven to 350 degrees; lightly spray a rimmed baking sheet with nonstick cooking spray. Add tortilla chips to baking sheet trying not to overlap too much.
In a medium bowl add shredded chicken and season with taco seasoning and ½ tsp ranch seasoning packet. Stir to combine. Mix the shredded cheeses together and place half of the cheese on top of the chips. Spread the shredded chicken evenly on top of the chips and top with remaining cheese. Bake for 10 minutes.
In a small bowl combine: jalapeños, tomatoes, red onion, olives, cilantro, and bacon. Once nachos are done layer evenly over the top. Mix the Crema Mexicana with ½ tsp ranch seasoning packet and drizzle over the top of the nachos. Garnish with sliced avocados and serve warm.