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–+ servings

Sheet Pan Buffalo Chicken Nachos with Shredded Chicken

Amber Bondar
These easy sheet pan buffalo chicken nachos are piled high with crispy tortilla chips, shredded chicken tossed in spicy buffalo sauce, black beans, corn, and plenty of melted cheese. Built in two generous layers, this tray of nachos feeds a crowd and makes a perfect family dinner, movie night meal, or game day appetizer.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Appetizer, dinner, Snack
Cuisine American, Canadian, Mexican
Servings 10
Calories 273 kcal

Equipment

  • 1 xl Baking Tray
  • Baking Dish
  • parchment paper
  • measuring cup
  • knife
  • Cutting board
  • 2 Forks

Ingredients
  

  • 3 Cups Shredded Chicken
  • 1 Cup Buffalo Sauce or hot sauce (such as Frank’s RedHot)
  • 3 Lrg Jalapeno Peppers Deseeded, Sliced Into Rings
  • 4 Lrg Green Onions Whole Onion Sliced
  • 2 Cups Pre-shredded Tex Mex Cheese
  • 2 Cups Pre-Shredded Mozzarella Cheese
  • 1 Cup Canned Corn Drained
  • 2 Cup Canned Black Beans Drained
  • 1½ Bags Restaurant Style Corn Chips
  • Optional for serving: Sour cream, salsa, guacamole

Instructions
 

  • Place the cooked shredded chicken in a bowl. Stir in 1/2 cup of the buffalo sauce until the chicken is lightly coated. Reserve the rest sauce to drizzle over the nacho layers.
  • Line a large sheet pan with parchment paper to prevent sticking and make cleanup easier.
    3 Lrg Jalapeno Peppers, 4 Lrg Green Onions
  • On a large baking sheet lay a piece of parchment down.
  • Spread a layer of crispy tortilla chips across the tray so the bottom is covered without large gaps.
    1½ Bags Restaurant Style Corn Chips
  • Top with half of the shredded buffalo chicken, half the jalapeños, half the green onions, half the corn, and half the black beans.
  • Sprinkle half of the mozzarella and Tex-Mex cheese evenly across the tray.
    3 Cups Shredded Chicken, 1 Cup Buffalo Sauce
  • Drizzle 1/2 remaining sauce back and forth over the top.
  • Add another layer of tortilla chips on top of the first layer and repeat with the remaining chicken, vegetables, beans, corn, and cheese
  • Drizzle remaining hot sauce on top.
    2 Cups Pre-shredded Tex Mex Cheese, 2 Cups Pre-Shredded Mozzarella Cheese, 1 Cup Canned Corn, 2 Cup Canned Black Beans
  • Place the sheet pan in the oven and bake for 20 minutes, or until the cheese is fully melted and bubbly. Avoid overbaking so the edges of the chips do not burn.
  • Remove the tray from the oven and serve the nachos hot with salsa, sour cream, or guacamole. Because the nachos are built in two layers, each spatula scoop lifts a generous portion of chips, chicken, cheese, and toppings.

Notes

Amber's Notes:
  • Store-bought rotisserie chicken or leftover shredded chicken works perfectly in this recipe.
  • To prevent soggy nachos, add wet toppings like salsa or sour cream after baking.
  •  Store leftover toppings in an airtight container in the refrigerator for up to 3 days
  • .For best texture, assemble fresh chips when reheating rather than reheating the entire tray.

Nutrition

Calories: 273kcalCarbohydrates: 9gProtein: 23gFat: 16gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 72mgSodium: 1218mgPotassium: 256mgFiber: 2gSugar: 0.3gVitamin A: 406IUVitamin C: 1mgCalcium: 291mgIron: 1mg
Keyword Nachos, party food, Tex Mex
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