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Loaded Chicken Nachos

Loaded chicken nachos bake on a rimmed sheet pan until the cheese is melted and bubbling. Finish with pico de gallo, diced avocado, scallions, pickled jalapeños, and a drizzle of sour cream.
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Prep Time 10 minutes
Cook Time 14 minutes
Resting 2 minutes
Total Time 26 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: Tex-Mex
Calories: 720
Ingredients Equipment Method Notes

Ingredients
  

For the chicken
  • 3 cup chicken cooked, shredded
  • 1 tbsp taco seasoning
  • 0.25 cup water
For the nachos
  • 1 bag (13 oz) tortilla chips sturdy
  • 1 can (15 oz) black beans drained and rinsed
  • 3 cup Mexican-blend cheese shredded
  • 1 cup pico de gallo
  • 1 avocado diced
  • 2 scallions thinly sliced
  • 0.25 cup pickled jalapeños sliced
  • 0.5 cup sour cream

Equipment

  • 1 medium skillet
  • 1 13x18-inch rimmed baking sheet

Method
 

Make the chicken
  1. Heat the oven to 400°F.
  2. Place a rack in the center.
  3. Combine the chicken, taco seasoning, and water in a medium skillet over medium heat.
  4. Cook, stirring, for 3 to 4 minutes, until steaming and heated to 165°F.
Assemble and bake
  1. Spread the tortilla chips in an even layer on a 13x18-inch rimmed baking sheet.
  2. Scatter the black beans and chicken over the chips.
  3. Top evenly with the cheese.
  4. Bake for 8 to 10 minutes, until the cheese is melted and bubbling.
  5. Let the nachos rest for 2 minutes.
  6. Top with the pico de gallo, avocado, scallions, and jalapeños.
  7. Drizzle with the sour cream and serve.

Notes

For the best texture, serve soon after baking. Refrigerate leftovers for up to 2 days; the assembled nachos do not freeze well. For a dairy-free variation, use dairy-free cheese and sour cream.