Chipotle Chicken Sheet Pan Nachos

We have a recipe for Chipotle Chicken Sheet Pan Nachos for you all today and we’re so excited! We truly love nachos! They’re absolutely delicious and there are hundreds of ways to make them! Of all the ways to make them we think our sheet pan nachos are the most superior for a variety of reasons!

Why These are the BEST Sheet Pan Nachos

We truly think we’ve made the best sheet pan nachos recipe ever and we’ll tell you why!

• We make them on a sheet pan! This allows for the most surface area, so each chip is guaranteed to loaded with toppings. No one likes a dry nacho chip!
• We use both melted shredded cheese AND queso sauce! Everyone knows the best nachos are ones that are topped with a cheese sauce, and homemade nachos need involve cheese sauce more! Our cheese sauce is easy to make and not pumped with artificial ingredients like the commercial nacho cheese sauces that usually top stadium nachos.
• We use store-bought roast chicken and dress it up! We love adding a protein like chicken to our sheet pan nachos to bulk them up. Using store-bought chicken saves loads of time. Plus, we still make it our own by dressing it up in a honey-chipotle mixture, giving it a sweet and spicy kick!
• We used a rimmed baking sheet. It’s the most superior baking sheet for sheet pan nachos, ensuring everything stays nicely together without much or any spillage.

How to Make Sheet Pan Nachos

CHICKEN

1. Place a large skillet over medium heat and add oil. Add shallot and sauté for 2 to 3 minutes.
2. Add chipotle in adobe and honey and stir together. Simmer over low heat for 1 minute.

3. Remove from heat and fold in chicken until evenly coated. Lightly season with salt and pepper. Set aside.

QUESO SAUCE

4. Place saucepan over medium heat and melt butter. Once butter has melted, whisk in flour. Continue to whisk until no lumps remain, 1 to 2 minutes.
5. Add milk to saucepan and whisk until no lumps remain. Continue to whisk together until mixture thickens enough to coat the back of a spoon.

6. Remove mixture from heat, season with salt and pepper and stir in (8 ounces) shredded cheddar a small handful at time, until all cheese has been added and sauce is smooth. Set aside.

ASSEMBLY

7. Preheat oven to 350˚F. Spread tortilla chips onto a sheet pan in a single layer. Evenly sprinkle chips with half of shredded cheese.

8. Place sheet pan in oven and bake for 6 to 7 minutes or until cheese has just melted. Remove sheet pan from oven.

9. Drizzle cheese sauce over nachos. Top sheet pan nachos with sliced jalapeño, pickled red onion, and cilantro leaves. Serve.

Prep Ahead Instructions

Components of our sheet pan nachos can be made ahead of time, which makes it a cinch to throw together when you’re ready to serve it!

Chipotle Chicken

The chipotle chicken can be made up to a day ahead of time. Store cooled chicken in an airtight container, in the refrigerator, until ready to use. There’s no need to warm the chicken before using for the nachos, since it’ll be baked in the oven when the shredded cheese is melted.

Queso Sauce

The cheese sauce can be made up to 2 days ahead of time. Store cooled sauce in an airtight container in the refrigerator, until ready to use.

When ready to use, pour sauce into a small saucepan with 2 to 4 additional tablespoons milk. Warm over low heat, constantly stirring until heated through. It’s important to heat the sauce over low heat and to constantly stir the cheese sauce to prevent it from breaking (separating and becoming gritty).

Toppings

The cheese can be shredded up to 1 week ahead of time and stored in an airtight container, in the refrigerator, until ready to use.

The corn kernels can be blistered and cut from the cobs up to 2 days ahead of time. Store in an airtight container, in the refrigerator, until ready to use.

The jalapeño can be thinly sliced up to 3 days ahead of time and stored in an airtight container, in the refrigerator, until ready to use.

Sheet Pan Nacho Topping Variations

• sour cream
• black beans or pinto beans
• salsa (pico de gallo)
• diced tomato
• black olives
• ground beef or ground turkey seasoned with taco seasoning

More Delicious Game Day Recipes You Will Love

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Chipotle Chicken Sheet Pan Nachos

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We love these Chipotle Chicken Sheet Pan Nachos so much! They’re so easy to make, jam packed with flavor and absolutely divine! We use a creamy queso sauce for our nachos in addition to melted shredded cheese, to ensure you don’t miss out on any of the cheesy deliciousness. That’s why everyone loves nachos in the first place, isn’t it?!

Prep Time: 10 mins

Cook Time: 20 mins

Total Time: 30 mins

Servings: 6

  INGREDIENTS  

US CustomaryMetric

  INSTRUCTIONS  

chicken

• Place a large skillet over medium heat and add oil.

• Add shallot and sauté for 2 to 3 minutes. Add chipotle in adobo and honey and stir together. Simmer over low heat for 1 minute.

• Remove from heat and fold in chicken until evenly coated. Lightly season with salt and pepper. Set aside.

queso sauce

• Place saucepan over medium heat and melt butter. Once butter has melted, whisk in flour. Continue to whisk until no lumps remain, 1 to 2 minutes.

• Add milk to saucepan and whisk until no lumps remain. Continue to whisk together until mixture thickens enough to coat the back of a spoon.

• Remove mixture from heat, season with salt and pepper and stir in (1 pound) shredded cheddar a small handful at time, until all cheese has been added and sauce is smooth. Set aside.

assembly

• Preheat oven to 350˚F.

• Spread tortilla chips onto a sheet pan in a single layer and evenly sprinkle with half of shredded cheese, chipotle chicken, remaining shredded cheese and then corn kernels.

• Place sheet pan in oven for 6 to 7 minutes or until cheese has just melted.

• Remove sheet pan from oven and drizzle cheese sauce over pan. Top with sliced jalapeno, pickled red onion, and cilantro leaves. Serve.

  NOTES  

Prep Ahead Instructions Components of our sheet pan nachos can be made ahead of time, which makes it a cinch to throw together when you’re ready to serve it! Chipotle Chicken The chipotle chicken can be made up to a day ahead of time. Store cooled chicken in an airtight container, in the refrigerator, until ready to use. There’s no need to warm the chicken before using for the nachos, since it’ll be baked in the oven when the shredded cheese is melted. Queso Sauce The cheese sauce can be made up to 2 days ahead of time. Store cooled sauce in an airtight container in the refrigerator, until ready to use. When ready to use, pour sauce into a small saucepan with 2 to 4 additional tablespoons milk. Warm over low heat, constantly stirring until heated through. It’s important to heat the sauce over low heat and to constantly stir the cheese sauce to prevent it from breaking (separating and becoming gritty). Toppings The cheese can be shredded up to 1 week ahead of time and stored in an airtight container, in the refrigerator, until ready to use. The corn kernels can be blistered and cut from the cobs up to 2 days ahead of time. Store in an airtight container, in the refrigerator, until ready to use. The jalapeño can be thinly sliced up to 3 days ahead of time and stored in an airtight container, in the refrigerator, until ready to use.

Calories: 684kcal Carbohydrates: 60g Protein: 27g Fat: 39g Saturated Fat: 14g Polyunsaturated Fat: 8g Monounsaturated Fat: 12g Trans Fat: 0.2g Cholesterol: 90mg Sodium: 708mg Potassium: 368mg Fiber: 5g Sugar: 14g Vitamin A: 1317IU Vitamin C: 4mg Calcium: 388mg Iron: 2mg

CUISINE: Mexican

KEYWORD: game day food, nachos, superbowl food

COURSE: appetizers, snacks