Sheet Pan Chicken Nachos with Creamy Lime Drizzle

It’s time to add these sheet pan chicken nachos with a creamy lime drizzle to your weekly meal plan. These loaded nachos are quick, flavorful, easily customizable, and budget-friendly. I make them whenever I have leftover rotisserie chicken.

Sheet Pan Chicken Nachos with Creamy Lime Drizzle

These delicious sheet pan chicken nachos have it all and more: cheesy chips layered with seasoned rotisserie chicken and black beans, topped with all my favorite nacho fixings, especially the creamy lime drizzle.

If I have leftover rotisserie chicken, it’s almost guaranteed that I’ll make this. Sometimes, I even buy an extra chicken just to ensure I can.

Why I Love This Recipe

• While these nachos are a great main course, they also make a fantastic party appetizer.
• The creamy lime drizzle ties this whole recipe together.
• The seasoning of the chicken adds so much flavor.

Ingredients

• butter – for sautéing the rotisserie chicken, adds more flavor than using oil
• fajita seasoning – flavor booster
• ground cumin – adds warm flavors to the chicken
• rotisserie chicken – always buy a second rotisserie chicken so you can make easy dinners like these
• black beans – best beans to top nachos
• sliced black olives – these are optional, but add great flavor
• jalapeno – adds a nice kick, with seeds and veins removed it will not be too spicy
• Mexican cheese blend – you can use whatever you have, but this is a good one for nachos
• tomatoes – diced tomatoes (remove seeds and discard any watery parts of the tomato)
• green onions – slice thin and use green and white parts
• tortilla chips – think restaurant-style thick tortilla chips as they will not get soggy
• sour cream – full-fat for the best flavor
• lime juice –  fresh is best
• cilantro – fresh
• salt – for flavor

How to Make Sheet Pan Chicken Nachos

Find the complete recipe with measurements in the recipe card at the bottom of the post.

• Step One: Start by melting some butter in a large skillet over medium heat. Toss in your shredded chicken, fajita seasoning, and cumin, and give it a good mix until the chicken is heated through.
• Step Two: Meanwhile, spread your tortilla chips out on a large rimmed sheet pan and pop them in the oven while it preheats to 350 degrees. This little trick helps crisp up the chips. Once the oven is up to temperature, pull out the sheet pan and sprinkle a cup of cheese over the chips. The cheese will start to melt slightly—yum!
• Step Three: Next, evenly spread the chicken over the chips. Add the black beans, olives, jalapeños, and the rest of the cheese. Slide the pan back into the oven and bake for 10-15 minutes.
• Step Four: While the nachos are baking, whip up the creamy cilantro lime drizzle. Just blend together the sour cream, cilantro, lime juice, and salt until it’s smooth and well combined. Set it aside.
• Step Five: Once the nachos are done, take them out of the oven and sprinkle them with tomatoes and green onions. Finally, drizzle the creamy cilantro lime sauce all over the baked nachos. Serve immediately and enjoy!

Recipe Tips

• You can use any leftover chicken you’ve made, especially if it’s easily shred-able. Canned chicken can also work in a pinch. You can also use ground beef or ground chicken too.
• Look for restaurant-style tortilla chips, for building your sheet pan nachos. These chips are thicker and hold up better than other varieties when baked.
• I opt for a Mexican blend of cheese, however, any combination of sharp cheddar and Monterey jack cheese is also a personal favorite.
• If you need to replace cilantro in the creamy lime drizzle without changing the flavor too much, you could use flat-leaf parsley. While parsley doesn’t have the exact same taste, it has a fresh and slightly peppery flavor that can complement the lime and sour cream without overpowering them.
• You could also add avocado to the creamy lime drizzle and blend it together for even more flavor.
• For easy cleanup, line your sheet pan with foil or parchment paper.

Reheating Leftovers

• Let’s face it, these nachos are best when eaten right away, while the chips are still crunchy.
• However, I have reheated a plate of these nachos (without the drizzle) in my toaster over, or you can use your regular oven set at 350 degrees, just until hot. It’s not the best, but it works.

More Sheet Pan Meal Recipes

With simple prep and even easier clean up, sheet pan meals are one of the best ways to get dinner on the table in the most efficient way possible.

• Sheet Pan Pork Chops
• Sheet Pan Chicken Fajitas
• Sheet Pan Sliders
• Sheet Pan Garlic Shrimp

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Print Recipe

5 from 4 votes

Sheet Pan Chicken Nachos with Creamy Lime Drizzle

It's time to add these sheet pan chicken nachos with a creamy lime drizzle to your weekly meal plan. These loaded nachos are quick, flavorful, easily customizable, and budget-friendly.

Prep Time15 minutes mins

Cook Time15 minutes mins

Total Time30 minutes mins

Course: Appetizer, Main Course

Cuisine: American, Mexican

Keyword: Sheet Pan Chicken Nachos with Creamy Lime Drizzle

Servings: 6 people

Calories: 532kcal

Author: Cathy Pollak

Equipment

• measuring cups and spoons
• baking sheet
• skillet
• Blender

Ingredients

Chicken Nachos

• 1 tbsp butter
• 2 cups shredded rotisserie chicken
• 1 package (1.12 oz) fajita seasoning
• 1/2 tsp ground cumin
• 1 large bag tortilla chips thicker the chip the better
• 3 cups shredded Mexican cheese blend, divided
• 1 can (15.25 oz) black beans drained and rinsed
• 1 can (2.25 oz) sliced black olives more if desired
• 1 medium sized jalapeno, seeded and deveined, minced
• 2 tomatoes, diced
• 2 green onion, sliced (white and green parts)

Creamy Lime Drizzle

• 1 cup sour cream
• handful of fresh cilantro
• 2 tsps fresh lime juice
• pinch of table salt

Instructions

• In a large skillet, on medium heat, melt butter, add shredded chicken, fajita seasoning and cumin. Mix together until chicken is heated though.
  1 tbsp butter, 2 cups shredded rotisserie chicken, 1 package (1.12 oz) fajita seasoning, 1/2 tsp ground cumin
• Place tortilla chips on a large rimmed sheet pan and place in the oven while oven is pre-heating to 350 degrees. (This will help crisp up the chips.) Once the oven has reached temperature, remove the sheet pan and sprinkle 1 cup of the cheese on the chips. (Cheese will melt slightly.)
  3 cups shredded Mexican cheese blend, divided, 1 large bag tortilla chips
• Spread chicken evenly on top of chips; add black beans, olives, jalapeños and remaining cheese.
  1 can (15.25 oz) black beans, 1 can (2.25 oz) sliced black olives, 1 medium sized jalapeno, seeded and deveined, minced
• Bake for 10-15 minutes.
• While nachos are baking, make up the creamy cilantro lime drizzle.
• Blend sour cream, cilantro, lime juice and salt in a blender, until well combined and smooth. Set aside.
  1 cup sour cream, handful of fresh cilantro, 2 tsps fresh lime juice, pinch of table salt
• Remove nachos from oven and sprinkle tomato and green onions. Drizzle the creamy cilantro lime sauce all over the baked nachos. Serve immediately and enjoy!
  2 tomatoes, diced, 2 green onion, sliced (white and green parts)

Notes

For optimal outcomes when preparing these sheet pan chicken nachos, it's recommended to refer to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

Nutrition

Nutrition Facts

Sheet Pan Chicken Nachos with Creamy Lime Drizzle

Amount Per Serving (154 g)

Calories 532 Calories from Fat 306

% Daily Value*

Fat 34g52%

Saturated Fat 17g106%

Trans Fat 0.3g

Polyunsaturated Fat 2g

Monounsaturated Fat 7g

Cholesterol 101mg34%

Sodium 659mg29%

Potassium 429mg12%

Carbohydrates 32g11%

Fiber 6g25%

Sugar 4g4%

Protein 25g50%

Vitamin A 23IU0%

Vitamin C 28mg34%

Calcium 44.4mg4%

Iron 12mg67%

* Percent Daily Values are based on a 2000 calorie diet.

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