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- 2 cups shredded cooked chicken - 1 cup BBQ sauce (your favorite brand) - 1 bag tortilla chips (12 oz) - 1 ½ cups shredded cheddar cheese - 1 cup black beans, drained and rinsed - 1 cup corn (fresh, canned, or frozen) - ½ red onion, thinly sliced - 1 jalapeño, sliced (optional for heat) - ½ cup sour cream - ½ cup diced fresh cilantro - 1 avocado, diced - Lime wedges for serving The main ingredients bring the heart of the dish. The shredded cooked chicken adds protein and flavor. Mix it with your favorite BBQ sauce for a sweet and tangy kick. The tortilla chips give a crunchy base for all the toppings. For toppings, I love using shredded cheddar cheese. It melts beautifully and adds richness. Black beans offer a hearty texture and a boost of fiber. Corn adds a touch of sweetness. You can use fresh, canned, or frozen corn depending on what you have. Garnishes make this dish pop. Sliced red onion gives a sharp bite, while jalapeños add heat. Fresh cilantro brightens the flavors. Diced avocado adds creaminess, and lime wedges give a zesty finish. Serve it all together for a fun and flavorful meal! 1. Preheat your oven to 400°F (200°C). This helps cook the nachos evenly and melts the cheese perfectly. 2. In a medium bowl, mix the shredded cooked chicken with your favorite BBQ sauce. Make sure all the chicken is coated well. This adds great flavor to your nachos. 1. On a large sheet pan, spread out the tortilla chips in an even layer. This makes sure every chip gets some topping. 2. Evenly distribute the BBQ chicken over the chips. This is where the fun begins; your nachos start to take shape! 3. Sprinkle the black beans and corn evenly on top of the chicken. These add texture and nutrition. 4. Add thin slices of red onion and jalapeño for an extra kick. If you love heat, don't skip the jalapeño! 5. Generously sprinkle shredded cheddar cheese over the entire pan. Cheese is the star here, so don't hold back! 1. Bake in the preheated oven for 10-12 minutes. Keep an eye on them until the cheese melts and bubbles. The aroma will be amazing! 2. Remove the nachos from the oven and let them cool for a minute. This prevents burning your mouth on hot cheese. 3. Drizzle sour cream over the top. Then, garnish with diced avocado and fresh cilantro. These add freshness and creaminess. 4. Serve immediately with lime wedges on the side. A squeeze of lime gives the nachos a bright finish. Enjoy your tasty creation! When picking a BBQ sauce, think about the flavor. Do you want sweet, smoky, or tangy? Each type can change how your nachos taste. Sweet sauces work well with chicken. Smoky sauces add depth, while tangy sauces give a nice kick. You can use store-bought sauces for ease. They save time and taste great. However, making your own sauce can be fun. A homemade sauce lets you control the taste. You can mix ingredients like ketchup, vinegar, and spices to craft your perfect BBQ flavor. Layering is key for great nachos. Start with a base of tortilla chips. Spread them evenly for the best crunch. Then, add your BBQ chicken. Make sure every chip gets some chicken. Next, sprinkle black beans and corn to add texture and flavor. If you have more guests, adjust the layers. Use more chips and toppings as needed. For fewer people, you can scale down. Just keep the layers balanced to ensure every bite is tasty. Nachos can be a fun meal on their own. But you can make them even better with dips or sides. Sour cream is a must for a creamy touch. Guacamole or salsa also pairs well. To create a complete meal, serve with a fresh salad or fruit. This adds color and nutrition. Lime wedges can brighten the flavor. Squeeze some lime juice over the nachos for an extra zing! {{image_2}} You can switch the chicken for pulled pork or beef. Both choices add rich flavors and textures. For a vegetarian option, try using black beans or tofu. They absorb the BBQ sauce well and add protein. Feel free to mix up the cheese. Pepper jack brings heat and creaminess. You can also add bell peppers or jalapeños for extra crunch. These toppings make your nachos even more colorful and fun. If you want a low-carb option, use cheese crisps or veggie chips instead of tortilla chips. They still give you that satisfying crunch. You can also make a deconstructed nacho salad. Just layer the ingredients in a bowl. Enjoy the same great taste without the carbs! To store your nachos, first let them cool. Place them in an airtight container. This keeps them fresh. You can store them in the fridge for up to three days. After that, they may lose their taste and texture. When it comes to reheating, you have two options: the oven or the microwave. The oven works best for keeping the crunch. Preheat your oven to 350°F (175°C). Place the nachos on a baking sheet and heat for about 10 minutes. If you use the microwave, heat in short bursts of 30 seconds. This helps avoid soggy chips. Add a bit of extra cheese before reheating for a tasty touch. To freeze nachos, assemble them as you normally would. Then, place them in a freezer-safe container. This helps maintain their flavor and texture. You can freeze them for up to a month. When ready to eat, thaw them in the fridge overnight. Reheat in the oven at 350°F (175°C) for about 15 minutes. This method will keep them as tasty as fresh nachos. Yes, you can use frozen chicken. Just cook it first. You can bake, boil, or use a slow cooker. Make sure it reaches 165°F (75°C) for safety. Shred it once it cools. Then mix it with BBQ sauce as directed in the recipe. Use your favorite BBQ sauce for the best taste. I love a sweet and smoky sauce. It adds great flavor to the chicken. You can also try a tangy or spicy sauce to match your taste. Look for quality sauces with natural ingredients. To add heat, use more jalapeños. Sliced fresh jalapeños work well. You can also add sliced serrano peppers for extra spice. Consider using a spicy BBQ sauce too. Another option is to sprinkle crushed red pepper flakes on top. Yes, you can prep the nachos in advance. Layer the chips and toppings on the sheet pan. Cover it with plastic wrap and store it in the fridge. Bake them right before serving. This keeps the chips crisp and the flavors fresh. This blog post covered how to create delicious nachos using shredded chicken, BBQ sauce, and tortilla chips. We discussed toppings like cheese, black beans, and corn while adding garnishes like jalapeños and cilantro. You learned about prep steps, baking tips, and variations for proteins and toppings. In the end, nachos are fun to make and enjoy. Feel free to explore your creativity with different ingredients and flavors. Happy cooking!

Sheet-Pan BBQ Chicken Nachos

Indulge in the ultimate comfort food with these Sheet-Pan BBQ Chicken Nachos! This easy recipe combines crispy tortilla chips topped with shredded chicken, BBQ sauce, cheese, black beans, and fresh veggies. Perfect for game day or a cozy night in, these nachos are a crowd-pleaser. Ready to impress your taste buds? Click through to explore the full recipe and elevate your snack game today!
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Ingredients
  

2 cups shredded cooked chicken

1 cup BBQ sauce (your favorite brand)

1 bag tortilla chips (12 oz)

1 ½ cups shredded cheddar cheese

1 cup black beans, drained and rinsed

1 cup corn (fresh, canned, or frozen)

½ red onion, thinly sliced

1 jalapeño, sliced (optional for heat)

½ cup sour cream

½ cup diced fresh cilantro

1 avocado, diced

Lime wedges for serving

Instructions
 

Preheat your oven to 400°F (200°C).

    In a medium bowl, mix the shredded chicken with BBQ sauce until well coated.

      On a large sheet pan, spread out the tortilla chips in an even layer.

        Evenly distribute the BBQ chicken over the chips.

          Sprinkle the black beans and corn evenly on top of the chicken.

            Add the red onion and jalapeño slices for an extra kick.

              Generously sprinkle shredded cheddar cheese over the entire pan.

                Bake in the preheated oven for 10-12 minutes, or until the cheese is melted and bubbly.

                  Remove the nachos from the oven and let them cool for a minute.

                    Drizzle sour cream over the top and garnish with diced avocado and fresh cilantro.

                      Serve immediately with lime wedges on the side for added zest.

                        Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4-6