Green Chicken Chili Sheet Pan Nachos
Green Chicken Chili Sheet Pan Nachos are a fun and delicious easy dinner or snack. Crispy tortilla chips layered on a sheet pan with cheese, chicken, white beans, green chiles, and all the toppings your heart desires. There is never a time my family isn't excited when I pull out the sheet pan to make nachos.
What You'll Love About Green Chicken Chili Sheet Pan Nachos:
- Cheesy and crunchy
- Delicious green chili flavor
- Easy to customize
- Simple to make and clean up is a breeze
- Family favorite
We have sheet pan nachos so often here at home I feel silly I haven't taken the time to share more of them with you. We love to make nachos this way because everything can be baked in one go. The ease really comes from how versatile and easy it is to assemble. There are too many great reasons why this will forever be my go-to-method when I'm craving nachos.
Green Chicken Chili Sheet Pan Nachos is a mix of bold, savory flavors with incredible texture. The toasty tortilla chips are the perfect bed for cheese, chicken, green chiles, beans, and all your delicious fresh toppings.
This recipe is also great because it comes together fast, especially if you have pre-cooked chicken, making it my top 5 favorite dinners to make during the weekday. Sheet pan nachos also make the best party snack; you won't have a morsel left on the pan.
Try these fun and unique Chicken Caesar Salad Sheet Pan Nachos. A fun twist on traditional nachos, combining the classic flavors of a cool and crunchy Caesar salad, tortilla chips, and lots of cheesy goodness.
Simple Ingredients:
- Tortilla chips- I like to use a sturdy tortilla chip that holds up well under the toppings.
- Cheese- Monterey Jack melts beautifully and offers a subtle cheesy flavor.
- Chicken- I use pre-cooked shredded chicken breast.
- Beans- White navy beans are my favorite because they are super creamy and soft.
- Seasonings- Ground cumin and chili powder to offer additional spices and flavor.
- Green chiles- I use mild, canned green chiles for a smoky flavor.
- Jalapeno- This is optional but a few slices just before popping in the oven offer a touch of heat.
- Garnishes- Fresh cilantro green onions, and mild salsa Verde.
Other Toppings and Substitutions:
- Chicken- Use a rotisserie chicken from the grocery store for convenience. This is also a great recipe for leftover chicken breast or thigh meat. Ground chicken is also an option.
- Chips- As I mentioned you'll want to use a thicker, heartier tortilla chip. Other options would be blue corn tortilla chips, Frito scoop corn chips, cool ranch or nacho cheese Doritos.
- Cheese- Use Cheddar, Pepper Jack or Colby Jack.
- Additional toppings- Some of our favorite toppings include, guacamole, fresh avocado, sour cream, diced tomatoes, shredded lettuce, and sliced black olives.
How To Make Green Chicken Chili Sheet Pan Nachos:
See full instructions in recipe card below
Step One. Preheat the oven to 375℉. Layer tortilla chips on a sheet pan that has been greased well. Before adding the toppings, toast the tortilla chips in the oven for 5-minutes.
Step Two. Next add a layer of cheese, followed by shredded chicken, green chiles, beans, seasonings, jalapeno slices, and more cheese. Bake in the oven for 5-7 minutes until cheese is melted and bubbly.
Step Three. Once cheese is melted remove pan from the oven and top with fresh cilantro, green onion slices, and any additional toppings like salsa Verde, sour cream, and fresh guacamole.
Tips:
- 💡Use a rimmed sheet pan- Using a sheet pan with a rim or lip around the edge will keep all the ingredients from spilling over. My favorite pan for this recipe is this one here.
- 💡Evenly distribute the toppings- Spread out your toppings like meat, beans, and other toppings. This ensures that each bite has a good balance of flavors and textures.
- 💡Don't put overly wet ingredients on the nachos- Leave items off like fresh tomatoes, salsas, or hot sauces, for each person to add their own. This way the nachos don't become soggy.
Common Questions:
It is best to assemble and bake nachos just before serving, however you can get a head start by prepping the toppings.
It is not recommended to reheat leftovers. With all the toppings the chips won't be able to crisp up again.
Other Recipes You Might Enjoy:
- Green Chili Chicken Enchilada Skillet
- Green Chili Chicken Enchilada Soup
- Skillet Salsa Verde Chicken
- White Bean Chicken Chili
- Slow Cooker Pork Verde
Green Chicken Chili Sheet Pan Nachos
Equipment
- 1 quarter sheet pan
Ingredients
- 4 cups tortilla chips
- 1 ½ cups shredded Monterey Jack cheese, divided
- 1 cup shredded, cooked chicken I use chicken breast
- 1 (2.5) ounce can, mild diced green chiles, remove excess liquid
- 1 cup white navy beans from a can, drained and rinsed
- ½ teaspoon chili powder
- ½ teaspoon ground cumin
- 1 small fresh jalapeno, sliced thin
- fresh cilantro for garnish
- sliced green onions for garnish
- mild salsa Verde for garnish
Instructions
Preheat oven to 375℉ and grease a quarter rimmed sheet pan generously with oil or non-stick spray.
- Spread out 4 cups of tortillas chips on prepared sheet pan. It's okay if the chips overlap. Bake in preheated oven for 5-minutes or until chips are slightly toasted.
- Layer ingredients over baked chips. Start with ¾ cup cheese, along with 1 cup of shredded chicken, 1 can green chiles, 1 cup white beans, ½ teaspoon chili powder, ½ teaspoon ground cumin, then finish with a few jalapeno slices and the remaining ¾ cup cheese.
- Place pan back in the oven and bake for 5-7 minutes or until cheese is fully melted. Garnish with fresh cilantro and green onion slices. Set out sauces like mild salsa Verde, sour cream, and fresh guacamole. See recipe notes below for additional topping ideas.
Notes
- Use a rimmed sheet pan- Using a sheet pan with a rim or lip around the edge will keep all the ingredients from spilling over. My favorite pan for this recipe is this one here.
- Evenly distribute the toppings- Spread out your toppings like meat, beans, and other toppings. This ensures that each bite has a good balance of flavors and textures.
- Don't put overly wet ingredients on the nachos- Leave items off like fresh tomatoes, salsas, or hot sauces, for each person to add their own. This way the nachos don't become soggy.
- Chicken- Use a rotisserie chicken from the grocery store for convenience. This is also a great recipe for leftover chicken breast or thigh meat. Ground chicken is also an option.
- Chips- As I mentioned you'll want to use a thicker, heartier tortilla chip. Other options would be blue corn tortilla chips, Frito scoop corn chips, cool ranch or nacho cheese Doritos.
- Cheese- Use Cheddar, Pepper Jack or Colby Jack.
- Additional toppings- Some of our favorite toppings include, guacamole, fresh avocado, sour cream, diced tomatoes, shredded lettuce, and sliced black olives.
Nutrition
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