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Easy rotisserie chicken nachos loaded with melted cheese and black beans fresh from the oven on a sheet pan

Easy Rotisserie Chicken Nachos

Cheesy, crispy sheet pan nachos made with rotisserie chicken and simple pantry staples. Ready in 17 minutes and fully customizable for the whole family.
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Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Servings: 6 portions
Course: Appetizer, Dinner, Main Course
Cuisine: American, Mexican
Calories: 262
Ingredients Equipment Method Notes

Ingredients
  

  • 12 oz tortilla chips restaurant-style recommended for best crunch
  • 2 cups shredded rotisserie chicken pulled warm for easier shredding
  • 15 oz canned black or pinto beans drained and rinsed
  • 8 oz shredded Mexican blend cheese about 2 cups, freshly shredded from block preferred
  • 0.5 cup pico de gallo salsa store-bought or freshly chopped tomato, onion, and jalapeno
  • sour cream for serving
  • guacamole or sliced avocado for serving
  • chopped fresh cilantro for serving
  • diced tomatoes for serving
  • pickled jalapenos for serving

Equipment

  • Large rimmed baking sheet or high-sided oven-safe skillet
  • Aluminum foil or parchment paper

Method
 

  1. Preheat your oven to 425 degrees F. Line a large rimmed baking sheet or high-sided oven-safe skillet with aluminum foil or parchment paper for easy cleanup.
  2. Spread half of the tortilla chips in an even layer across the lined pan. Top with half the shredded rotisserie chicken, half the drained and rinsed beans, and half the shredded cheese. Spread everything as evenly as possible so each chip gets covered.
  3. Add the second layer of chips directly on top of the first, then finish with the remaining chicken, beans, and cheese. Arrange the top chips slightly fanned out for easy serving. Do not pack them too tightly or the bottom layer will steam instead of staying crispy.
  4. Bake for 10 to 12 minutes, or until the cheese is fully melted and bubbling. Watch the outer edges closely around the 10-minute mark as they can brown quickly at this temperature.
  5. Remove from the oven and immediately top with cold toppings: sour cream, guacamole, diced tomatoes, pico de gallo, cilantro, and pickled jalapenos. Serve straight from the pan right away while the cheese is still hot.

Notes

Always add cold toppings after baking to keep chips crispy. For leftovers, reheat on a baking sheet at 375 degrees F for 5 to 8 minutes. Store cold toppings separately in the refrigerator for up to two days.