Go Back
–+ servings
A sheet pan full of nachos with jars of salsa in the background.
Print Recipe
5 from 11 votes

Sheet Pan Chicken Nachos

These Sheet Pan Ultimate Nachos with Slow Cooker Salsa Verde Ranch Chicken are the perfect Game Day food!
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Appetizer
Cuisine: Mexican
Servings: 16 servings
Author: Amy Nash

Ingredients

  • 1 1/2 pounds boneless skinless chicken breasts
  • 1 24 ounce salsa verde
  • 1 packet ranch seasoning
  • 1/2 teaspoon cumin
  • 1/2 cup sour cream optional

Sheet Pan Ultimate Nachos

  • 1 large bag tortilla chips
  • 1 large can refried black beans
  • Salsa Verde Ranch Chicken see above
  • 1 can whole black beans drained and rinsed
  • 6 cups shredded monterey jack and cheddar cheese blend
  • 4 green onions chopped
  • 4 Roma tomatoes diced
  • 1-2 jalapenos thinly sliced
  • Handful of cilantro chopped

Creamy Avocado Salsa Verde

  • 1 cup salsa verde
  • 1-2 ripe avocados

Instructions

  • Combine the chicken, salsa verde, packet of ranch seasoning, and cumin in a slow cooker. Cook for 3-4 hours on high heat or 5-6 hours on low heat. If using frozen chicken, add an extra hour to the cooking time. When chicken is done, shred with two forks.
    1 1/2 pounds boneless skinless chicken breasts, 1 24 ounce salsa verde, 1 packet ranch seasoning, 1/2 teaspoon cumin
  • Heat oven to 400°F. Line 2 large baking sheets with foil.
  • Arrange tortilla chips in a single layer on each pan. Drop small dollops of refried beans over the chips, then top with the shredded chicken and black beans, dividing evenly between each pan. Sprinkle 3 cups of the shredded cheese over each sheet pan of nachos, then bake in the oven until the cheese is melted and bubbling, about 8 to 10 minutes. You may have to do this in batches if your oven can’t hold both sheet pans at once.
    1 large bag tortilla chips, 1 large can refried black beans, Salsa Verde Ranch Chicken, 6 cups shredded monterey jack and cheddar cheese blend, 1 can whole black beans
  • Remove nachos from the oven and top with the green onions, tomatoes, jalapenos, and cilantro, sprinkling them evenly over top of each pan of nachos. Serve immediately with picante sauce and creamy avocado salsa verde.
    4 green onions, 4 Roma tomatoes, 1-2 jalapenos, Handful of cilantro, 1/2 cup sour cream
  • To make the Creamy Avocado Salsa Verde, simply combine 1 cup of salsa verde in a food processor or blender with 1 large or 2 small ripe avocados and blend until smooth. 
    1 cup salsa verde, 1-2 ripe avocados

Notes

This makes a LOT of nachos which is great for a crowd. But if you are having a smaller gathering, just divide the recipe in half. Although I would still make a full-size batch of the Salsa Verde Ranch Chicken and just save the leftovers for tacos or enchiladas or quesadillas later in the week.  

Nutrition

Calories: 379kcal | Carbohydrates: 15g | Protein: 30g | Fat: 22g | Saturated Fat: 10g | Polyunsaturated Fat: 10g | Cholesterol: 87mg | Sodium: 825mg | Fiber: 5g | Sugar: 4g

QR code

Scan this QR code with your phone's camera to view this recipe on your mobile device.

qr code