Simple Sheet Pan Chicken Nachos - These nachos are layered with a refried bean mix, grilled chicken fajita meat, two kinds of cheese, a generous amount of toppings, and finished with a creamy lime sauce.

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Ingredients you'll need for Simple Sheet Pan Chicken Nachos
- thin corn tortillas
- avocado oil spray
- coarse kosher salt
- refried beans
- salsa
- chicken fajita meat
- sharp cheddar cheese
- pepper jack cheese
- jalapeno
- cilantro
- limes
- sour cream (or nonfat Greek yogurt)
- garlic powder
- onion powder
- taco sauce
- avocados
- tomatoes
- red onion
- optional: lime wedges for serving

how to make simple sheet pan chicken nachos
- Preheat the oven to 450°F.
- Cut each corn tortilla into 8 triangles.
- Line a baking sheet with parchment paper and spray with avocado oil (this will make sure the bottom sides of the tortillas have oil without having to spray and flip).
- Lay corn tortillas on parchment paper in one layer making sure none overlap.
- Spray corn tortillas with avocado oil spray.
- Sprinkle with coarse kosher salt.
- Bake in the oven for 4 minutes. Flip and bake for an additional 2-3 minutes. Remove from the oven. Turn the oven down to 400°F.
- While chips are baking, add your refried beans to a saucepan over medium heat. Add salsa to refried beans. Once heated through, remove from heat and set aside.
- Heat your chicken fajita meat depending on what you have on hand. You can make it fresh, or use pre-cooked/frozen fajita meat. Be sure it’s cooked and heated through.
- Once chips are done, spread the refried beans evenly over all chips.
- Top the bean coated chips with chicken fajita meat.
- Sprinkle the sharp cheddar cheese and pepper jack cheese evenly over the top of the nachos.
- Place back in the oven for 3 minutes or until cheeses are melted.
- While cheese is melting, mix together lime, sour cream (or nonfat greek yogurt), lime juice, garlic powder, and onion powder.
- Drizzle creamy lime sauce and taco sauce across cooked nachos.
- Top nachos with chopped red onion, chopped tomato, avocados, cilantro, and an extra squeeze of lime.
tips & tricks
- Don't make these in advance. Your chips will get soggy. You can make all of the components in advance, but the assembly needs to happen right before serving.
- If your tortilla chips don't seem crispy when you take them out, don't worry. Let them cool and they should become crispy. Don't put them back in the oven, they will likely burn.
- I find that coarse kosher salt gives the best flavor to the chips. You could technically use regular salt, but I don't feel like it flavors them the same way.
Yes! You definitely can.
Yes, you can. I would just be sure you use a chicken that is flavorful and juicy.
I do not recommend it. Pre-shredded cheese has a coating on it to keep it from clumping. It actually keeps it from melting as well as freshly shredded.

Alterations for picky eaters
- Use the beans they like best. If they don't like refried, you could use pinto or black beans.
- Use the type of protein they like best. If they prefer shredded chicken, no chicken, or even ground beef, use that instead.
- Omit the toppings they don't like.
- Serve the sauces on the side.
Alterations to lower calories or WW points
- Use Mission Extra Thin Corn Tortillas - they are less points and less calories
- Use fat free refried beans - the calories will be lower than the full fat beans
- Use boneless skinless chicken breast fajita meat instead of dark meat/thighs
- Use reduced fat cheeses
- Load up on the veggie toppings!
- Use nonfat Greek yogurt for the creamy lime sauce
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Simple Sheet Pan Chicken Nachos
- Prep Time: 15 minutes
- Cook Time: 3 minutes
- Total Time: 18 minutes
- Yield: 12 servings 1x
- Category: Appetizer
- Method: Oven
- Cuisine: American
Description
Simple Sheet Pan Chicken Nachos - These nachos are layered with a refried bean mix, grilled chicken fajita meat, two kinds of cheese, a generous amount of toppings, and finished with a creamy lime sauce.
Ingredients
- 16 thin corn tortillas
- avocado oil spray
- coarse kosher salt
- 10.5oz can refried beans
- ½ cup salsa
- 8oz chicken fajita meat, pre-cooked and sliced
- 4oz sharp cheddar cheese, shredded
- 4oz pepper jack cheese, shredded
- 1 jalapeno, sliced (seeded if you like less heat)
- ½ cup cilantro, chopped
- zest and juice of 1 lime
- ½ cup sour cream (or nonfat Greek yogurt)
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ cup taco sauce
- ½ of an avocado, diced
- ½ cup tomatoes, diced
- ½ cup red onion, diced
- optional: lime wedges for serving
Instructions
- Preheat the oven to 450°F.
- Cut each corn tortilla into 8 triangles.
- Line a baking sheet with parchment paper and spray with avocado oil (this will make sure the bottom sides of the tortillas have oil without having to spray and flip).
- Lay corn tortillas on parchment paper in one layer making sure none overlap.
- Spray corn tortillas with avocado oil spray.
- Sprinkle with coarse kosher salt.
- Bake in the oven for 4 minutes. Flip and bake for an additional 2-3 minutes. Remove from the oven. Turn the oven down to 400°F.
- While chips are baking, add your refried beans to a saucepan over medium heat. Add salsa to refried beans. Once heated through, remove from heat and set aside.
- Heat your chicken fajita meat depending on what you have on hand. You can make it fresh, or use pre-cooked/frozen fajita meat. Be sure it’s cooked and heated through.
- Once chips are done, spread the refried beans evenly over all chips.
- Top the bean coated chips with chicken fajita meat.
- Sprinkle the sharp cheddar cheese and pepper jack cheese evenly over the top of the nachos.
- Place back in the oven for 3 minutes or until cheeses are melted.
- While cheese is melting, mix together lime, sour cream (or nonfat greek yogurt), lime juice, garlic powder, and onion powder.
- Drizzle creamy lime sauce and taco sauce across cooked nachos.
- Top nachos with chopped red onion, chopped tomato, avocados, cilantro, and an extra squeeze of lime.
Nutrition
- Serving Size: 1/12th of recipe
- Calories: 241
- Sugar: 4
- Sodium: 513
- Fat: 9
- Saturated Fat: 4
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 26
- Fiber: 4
- Protein: 14
- Cholesterol: 32
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