Sheet Pan Cheesy Chicken Nachos

Sheet Pan Cheesy Chicken Nachos are the ultimate oven-to-table crowd pleaser! The secret is the sauce for the chicken. 

Sheet Pan Cheesy Chicken Nachos have become a part of my life. A crispy, cheesy part of my life! They are so DARN EASY for a fun weeknight meal and perfect for a tailgate watch party at home!

Last Monday night, we all were in the mood to eat in front of the tv to watch the Presidential debate & a little football. I scoured my pantry and veggie bin in the fridge….voila! Sheet Pan Cheesy Chicken Nachos were born. This pan of cheesy, hearty nachos literally went from our oven to our coffee table! They were a breeze to whip up & my family devoured them. Yours will too!

First, wash and cut your chicken breasts into bite size pieces. Set aside.

Then, melt the butter in a saucepan.

Add cut chicken and water to the melted butter and saute until chicken is not longer pink. Simple, basic. This is working!

Pour one packet of Old El Paso Cheesy Taco Seasoning Mix into the skillet.

Add one cup of milk to the chicken, seasonings and butter.

While the chicken is simmering in that cheesy goodness, I like to warm up my tortilla chips. Here is my secret tip: I spray the chips with non-stick cooking spray before heating them on a sheet! Trust me, this works. It yields that restaurant flavor and extra crispness to the nachos! Keep a close eye on those chips – they will be ready in 2-3 minutes in a 350 oven.

Now your chips are done and the chicken is cooked in the cheese sauce:
Set the cooked chicken aside; you will need them in just a moment as you build your nacho pan.

To build your nachos, just add your favorite toppings. I added shredded cheddar and Pepper Jack cheeses, followed by the chicken. Add any ingredient you want to warm up and/or melt now. Return the pan to the oven and heat for 4-7 minutes or until everything is melted together.

Finally, add your fresh veggies and toppings. I used chopped lettuce, jalapenos and green onions. Our salsa & sour cream was served on the side, as not everyone in our family likes them.
This chicken – YES! It is so creamy and perfect for a big ‘ol pan of nachos!

Of course, I had to sample the nachos before serving my family…quality assurance! 🙂 You may be wondering why I did not add diced tomatoes to liven up the presentation for photos. I am a food blogger after all, right? Well, no one in our family likes fresh tomatoes. At all. (Ketchup, however, is a whole different story!) Sometimes I add tomatoes to my photos for that pop of color and flavor that I know my readers love. But, on this occasion I was literally  going oven-to-table (snapping pics quickly along the way!) so the tomatoes were left chillin’ in the fridge.

I hope you, your family & game day guests love these as much as we do!

Sheet Pan Cheesy Chicken Nachos

A great meal for game day! Serves a family of four for a meal, or eight for an appetizer.

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Servings 4

Ingredients

  

• 2 cups uncooked chicken breasts cut into bite sized pieces
• 1 tbs butter or margarine
• 1/2 cup water
• 3/4 cup milk
• 1 package Old El Paso Cheesy Taco Seasoning
• 1/3 cup green onions chopped
• 1-2 jalapeno peppers sliced
• 1 bag tortilla chips
• 2 1/2 cup cheddar cheese shredded
• 1 1/2 cup pepper jack cheese
• 2 1/2 cups lettuce washed and shredded

Instructions

 

• Preheat oven to 350.
• Melt butter in a large saucepan. Add diced chicken and water. Cook until no longer pink.
• Add milk and seasoning packet. Heat on medium heat, stirring occasionally, until thick and bubbly.
• While the chicken cooks, spread tortilla chips on a cookie sheet. Spray the chips lightly with non-stick cooking spray. Place in warmed oven for 2-3 minutes, turning once. Remove from oven, set aside.
• Place chicken with sauce and cheeses on top of the tortilla chips. Place in oven and heat until cheeses have melted. Remove from oven.
• Add fresh toppings as desired: lettuce, green onions, jalapenos. Other optional toppings included salsa, tomatoes, and sour cream.