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rotisserie-chicken-nachos-sheet-pan-baked

Easy Rotisserie Chicken Nachos

Cheesy, loaded rotisserie chicken nachos made in under 20 minutes with shredded chicken, beans, and melted Mexican blend cheese.
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Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Servings: 6 portions
Course: Dinner, Main Course
Cuisine: American, Mexican
Calories: 262
Ingredients Equipment Method Notes

Ingredients
  

  • 12 oz tortilla chips 1 standard bag
  • 2 cup shredded rotisserie chicken thigh meat recommended for extra juiciness
  • 15 oz canned black or pinto beans drained and rinsed
  • 8 oz shredded Mexican blend cheese about 2 cups
  • 0.5 cup pico de gallo salsa store-bought or homemade
  • sour cream to serve
  • guacamole or sliced avocado to serve
  • chopped cilantro to serve
  • diced tomatoes to serve
  • pickled jalapenos to serve

Equipment

  • Rimmed baking sheet
  • Foil or parchment paper
  • Oven

Method
 

  1. Preheat your oven to 425 degrees F. Line a rimmed baking sheet or high-sided oven-safe skillet with foil or parchment paper for easy cleanup.
  2. Spread half the tortilla chips in an even layer across the pan. Top with half the shredded chicken, half the drained beans, and half the shredded cheese.
  3. Add a second layer of chips, then pile on the remaining chicken, beans, and cheese. Arrange the top chips so they are easy to pull out when serving.
  4. Bake for 10 to 12 minutes, or until the cheese is fully melted, bubbly, and lightly golden at the edges.
  5. Remove from the oven and immediately top with pico de gallo and your favorite toppings. Serve right away while the cheese is hot.

Notes

Set up a topping station so everyone can customize their own plate. For best results, serve immediately after baking. To reheat leftovers, use a 375 degree F oven for 5 to 7 minutes.