These BBQ Chicken Nachos are packed with layered crispy tortilla chips, gooey cheese, shredded BBQ chicken, and your favorite toppings all baked on a large baking sheet. Perfect for football season, easy snacks, or the ultimate party appetizer. Have these nachos ready in just 25 minutes!
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These chicken nachos are perfect for any game-day gathering. They're guaranteed to be the star of the show and a great way to satisfy a crowd. You can easily customize these BBQ chicken nachos by using your family's favorite toppings, or leave a section plain for picky eaters.
If you've made my Dutch Oven Whole Chicken and are looking for ways to repurpose leftovers, you can't go wrong with dressing it in some BBQ sauce and making nachos. You can even make the BBQ chicken ahead of time for easy meal prep.
Ingredients
- Chicken. Any plain or lightly seasoned shredded chicken will work well. I love using up leftover rotisserie chicken here or cooking chicken breasts or chicken thighs in the Instant Pot on the poultry function with a few spices. You can even use leftover BBQ pork from my Slow Cooker Pulled Pork Sliders if you have it.
- BBQ sauce. A store-bought sauce or your homemade BBQ sauce will work well here!
- Tortilla chips. I recommend using a sturdy chip variety (nothing that says "thin")- this will help keep them from becoming soggy and allow you to load up the barbecue chicken nachos with extra toppings.
- Cheese. Any cheese will do, but I love using cheddar or cheddar-jack cheese. Monterey Jack or Gouda would be great options.
See the recipe card below for the remaining ingredients and quantities.
Instructions
Step 1: In a bowl, combine the shredded chicken with the barbecue sauce and set aside.
Step 2: Arrange a layer of tortilla chips on a large-rimmed baking sheet. Top with 1 cup of shredded cheese, followed by chicken.
Step 3: Sprinkle some of the red onion and diced tomato over the cheese. Top with the remaining cheese.
Step 4: Place the nachos in the oven and cook for 10-15 minutes at 350 degrees F, or until the cheese melts. Add more toppings, serve while hot and crispy and enjoy!
Sarah's Top Tips
- To keep nachos from becoming soggy, serve them immediately after they come out of the oven. The toppings will soften the chips the longer they sit.
- Broil for the last 2-3 minutes. If you love your nachos extra crispy, broil for the last 2-3 minutes, or until the cheese is golden and bubbly.
- Easy cleanup option. Put down a layer of parchment paper on the sheet pan before adding the layer of crunchy tortilla chips. This will keep burnt cheese off your sheet pan.
Serving BBQ Chicken Nachos
These sheet pan nachos make a delicious snack or appetizer for football games or an easy weeknight dinner idea. If you're looking for additional appetizers to serve, these would go great with Air Fryer Dry Rub Wings, Air Fryer Italian Chicken Sausage, or these Air Fryer Buffalo Drumsticks.
Storage & Reheating
These nachos are best served immediately after cooking, but if you do have leftovers, you can reheat them in the oven at 350 degrees F until the chips become slightly crispy again.
You can store them in the fridge overnight, but they will be soggy.
Did you make this recipe? Leave a ⭐️⭐️⭐️⭐️⭐️ rating and a comment below-I'd love to hear how it turned out! THANK YOU!
BBQ Chicken Nachos
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See the full post for extra tips and photos
Ingredients
- 2 cups cooked shredded chicken
- ½ cup BBQ sauce
- 1 bag tortilla chips
- 2 cups shredded cheddar and/or cheddar jack cheese
- ¼ red onion, finely diced
- 1 Roma tomato, finely diced
- ¼ cup sliced pickled jalapeños
- 2 tablespoons cilantro, roughly chopped
Instructions
- Preheat the oven to 350 degrees F. In a bowl, combine the shredded chicken with the barbecue sauce. Set aside.2 cups cooked shredded chicken, ½ cup BBQ sauce
- Arrange tortilla chips on a large sheet pan. Top with 1 cup of cheese followed by the shredded chicken.1 bag tortilla chips, 2 cups shredded cheddar and/or cheddar jack cheese
- Sprinkle some of the red onion and diced tomato over the cheese. Top with the remaining cheese.¼ red onion, 1 Roma tomato
- Place the sheet pan in the oven and cook for 10-15 minutes until the cheese is melted.
- Remove the pan from the oven, top with the remaining red onion and diced tomato. Sprinkle with chopped cilantro and some jalapeño slices.¼ cup sliced pickled jalapeños, 2 tablespoons cilantro
- Serve immediately and enjoy!
Sarah's Tips
- Serve immediately after they are removed from the oven. The toppings will soften the chips the longer they sit.
- Broil for the last 2-3 minutes for extra crispy nachos.
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