This Chicken Nachos recipe is made in minutes on a sheet pan and has all of your favorite toppings with a delicious nacho cheese sauce. These loaded nachos are great appetizer for game day or Cinco de Mayo.


The best homemade nachos in my opinion have lots and lots of cheese which is why these sheet pan nachos have a combo of cheese sauce and a sprinkle of shredded cheese. Every chip has an even layer of cheese and nacho toppings. No sad soggy nachos at the bottom.


I know I might get some polarizing opinions but we really enjoy the Cheesecake Factory’s chicken nachos and so these were modeled after them. These are fairly simple but you can add whatever you like. The most important thing is the cheese sauce.


  • ROTISSERIE CHICKEN – Any shredded chicken will do but a rotisserie chicken is so easy. Leftover chicken is great in this. You could definitely use seasoned ground beef here as well or leftover taco meat from Taco Tuesday.
  • TORTILLA CHIPS – The best chips in my opinion from the grocery store are Juanita’s or Santitas because they are very crispy chips. Just use your favorite bag of chips or homemade tortilla chips are even better.
  • CHEESE SAUCE – shredded cheese just doesn’t melt enough for me. I want a gooey melted cheese sauce. I like to use a medium cheddar but you could use sharp cheddar cheese, pepper jack, Monterey Jack cheese or a Mexican blend cheese.
  • SALSA – You can use fresh salsa or store bought salsa.
  • GREEN ONIONS – You could use diced red onion here as well.
  • OPTIONAL TOPPINGS: Sour cream, guacamole, pico de gallo, jalapeno pepper, chopped bell pepper, black beans, refried beans, pinto beans, fresh cilantro, black olives, taco sauce or hot sauce.


chicken nachos

Chicken Nachos recipe

5 from 4 votes
This Chicken Nachos recipe is made in minutes on a cookie sheet and has all of your favorite toppings. These loaded nachos are great shareable appetizer for game day.
Prep Time: 15 mins
Servings: 8 servings


  • 2 cups rotisserie chicken, shredded
  • 1/2 cup salsa


  • 1 cup half and half, can sub half milk and half cream
  • 1 teaspoon cornstarch
  • 2 cups freshly grated medium cheddar cheese
  • optional 1 teaspoon hot sauce (more to taste)


  • 8 cups corn tortilla chips
  • 1 cup shredded cheddar cheese or Mexican blend cheese


  • Preheat oven to 350 degrees and line a large baking sheet with aluminum foil or parchment paper. In a medium bowl, stir the chicken and 1/2 cup salsa together. Set aside.
  • For the cheese sauce: In a small pot, add the half and half and cornstarch. Whisk together then bring to a medium-high heat. Once hot, reduce heat to low and stir in the cheese and hot sauce if desired. Add salt to taste.
  • Quickly layer half of the chips and half of the chicken on top in an even single layer. Drizzle half of the nacho cheese sauce on top and sprinkle with 1/2 cup of shredded cheese. Repeat layers.
  • Bake in the oven for 8-10 minutes or until cheese melts.
  • Remove from the oven and top immediately with your desired toppings like sour cream, guacamole, pico de gallo, jalapenos, black beans, refried beans, fresh cilantro, black olives, taco sauce or hot sauce. Personally I just like sour cream, guacamole, pico de gallo, and a drizzle of taco sauce.
Cuisine: Mexican
Course: All Recipes, Appetizer
Chicken nachos