Sheet Pan Shredded Chicken Fajita Nachos

Crispy tortilla chips loaded with juicy shredded chicken, smoky fajita-seasoned veggies, melty cheese, and all the best toppings—this is nacho perfection!

Everything comes together on one sheet pan, making it super easy with minimal cleanup. Perfect for a family dinner, game night, or a fun snack, these nachos will disappear fast!

this recipe!

What You’ll Need

For the Shredded Chicken:

• 2 boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1 teaspoon cumin
• ½ teaspoon paprika
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ¼ teaspoon cayenne (optional)
• ½ cup chicken broth

For the Fajita Veggies:

• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 small red onion, thinly sliced
• 1 tablespoon olive oil
• ½ teaspoon chili powder
• ½ teaspoon cumin
• ¼ teaspoon salt

For the Nachos:

• 1 bag tortilla chips
• 2 cups shredded Mexican blend cheese
• ½ cup black beans, drained and rinsed
• 1 jalapeño, thinly sliced (optional)
• ½ cup pico de gallo
• ¼ cup sour cream
• 1 avocado, diced or sliced
• Fresh cilantro, for garnish
• Lime wedges, for serving

Pro Tips

1. Use pre-cooked shredded chicken to make this even faster (rotisserie chicken works great!).
2. Don’t overbake – Once the cheese is melted, pull the nachos out to keep the chips crispy.
3. Melt cheese in layers – Adding cheese both under and over the toppings gives the best texture.
4. Customize the spice – Skip the cayenne for mild nachos or add extra jalapeños for heat.
5. Load the toppings after baking – This keeps fresh toppings like avocado and pico de gallo from getting mushy.

Tools You’ll Need

• Large sheet pan
• Mixing bowl
• Cutting board
• Sharp knife
• Measuring spoons
• Tongs
• Forks (for shredding chicken)
• Small saucepan

Substitutions & Variations

• Protein Swap: Use shredded rotisserie chicken, turkey, or even pulled pork.
• Cheese Choices: Try cheddar, Monterey Jack, or pepper jack for different flavors.
• More Veggies: Add mushrooms, corn, or zucchini for extra nutrition.
• Low-Carb Option: Swap tortilla chips for bell pepper slices or roasted cauliflower.

Make-Ahead Tips

• Shred the chicken up to 3 days ahead and store it in an airtight container.
• Prep the veggies in advance and keep them refrigerated.
• Grate the cheese ahead of time to speed things up.

How to Make Sheet Pan Shredded Chicken Fajita Nachos

Step 1: Sear the Chicken

In a saucepan, heat olive oil over medium heat. Add the chicken breasts and season evenly with chili powder, cumin, paprika, garlic powder, onion powder, salt, and black pepper. Let the chicken sear for 2 minutes per side, until a golden crust forms.

Step 2: Simmer the Chicken

Once the chicken is seared, pour in the chicken broth. Cover the saucepan and reduce the heat to low. Let it simmer for 15 minutes, or until the chicken is fully cooked and tender, absorbing all the flavorful spices.

Step 3: Shred the Chicken

Transfer the cooked chicken to a cutting board or a large plate. Using two forks, shred the chicken into bite-sized pieces. Mix the shredded chicken with some of the cooking broth to keep it juicy and flavorful.

Step 4: Cook the Fajita Veggies

In a bowl, toss sliced bell peppers and red onion with olive oil, chili powder, cumin, and salt. Spread them on a sheet pan and roast at 400°F (200°C) for 12-15 minutes, until soft and slightly charred.

Step 5: Assemble the Nachos

Spread tortilla chips on a clean sheet pan. Evenly layer shredded chicken, roasted fajita veggies, black beans, and half of the shredded cheese.

Step 6: Bake Until Cheese is Melted

Sprinkle the remaining cheese over the nachos and bake at 375°F (190°C) for 8-10 minutes, until the cheese is melted and bubbly.

Step 5: Add Toppings & Serve

Remove from the oven and immediately top with jalapeño slices, pico de gallo, diced avocado, fresh cilantro, and drizzles of sour cream. Serve with lime wedges on the side.

Leftovers & Storage

• Best eaten fresh! If you have leftovers, store them in an airtight container for 1-2 days.
• To reheat: Bake at 350°F (175°C) for 5-7 minutes to crisp them up again. Avoid the microwave, or the chips will get soggy.

Final Thoughts

These Sheet Pan Shredded Chicken Fajita Nachos are the ultimate crowd-pleaser! They’re cheesy, crispy, and loaded with flavor. If you try them, let me know in the comments how they turned out. Enjoy! 🎉