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overhead photo of chicken fajita nachos on a sheet pan topped with fresh avocado
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Sheet Pan Chicken Fajita Nachos

These Chicken Fajita Nachos combine fajita seasoned chicken and veggies with tortillas, cheese, and toppings to create a crowd-pleasing heap of fully loaded nachos.
Course Main Course
Cuisine Mexican
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6
Calories 584kcal
Author Amee

Equipment

  • Skillet
  • Oven
  • Sheet pan

Ingredients

  • 16 oz chicken breasts boneless, skinless, and chopped into bite-size pieces
  • 1 tablespoon fajita seasoning store-bought or homemade (you can also use taco seasoning)
  • 2 tablespoon avocado oil
  • 1 medium onion
  • 3 bell peppers I like to use a blend of colored peppers
  • 1 lime juiced
  • 8 oz Colby Jack cheese shredded from block
  • 12 oz bag tortilla chips

Instructions

  • Preheat the oven to 350 degrees F
  • In a large skillet, heat 1 tablespoon of the oil over medium heat.
  • Toss the chicken with the fajita seasoning and add to the heated skillet. Cook the chicken 5-7 minutes, stirring occasionally, until lightly golden and no longer pink. Remove the chicken from the pan and set it aside in a large bowl.
  • Heat the remaining tablespoon of oil in the pan and add the peppers and onions. Cook until soft, about 8-10 minutes.
  • Add the cooked peppers and onions to the bowl with the chicken and toss with the fresh lime juice.
  • Spread the chips out onto a sheet pan and top evenly with the cooked chicken and vegetable mixture.
  • Sprinkle the shredded cheese on top and bake for 15 minutes or until cheese is melted.
  • Serve with your favorite toppings.

Notes

  • Marinate chicken. If you have the extra time, you can infuse more flavor by marinating the chicken in oil, a little bit of lime juice, and fajita seasonings for at least 30 minutes before cooking.
  • Want to make beef fajita nachos? If you'd like to make beef fajita nachos instead, season chopped sirloin with fajita seasonings and cook through in a skillet.
  • Use leftover chicken to make nachos. If you have any leftover rotisserie chicken, warm it through in a pan with oil and the seasonings and then spread over tortilla chips.
  • One-skillet nachos? If you happen to have a large cast-iron, you don't even need to dirty a sheet pan. Cook chicken and veggies in the cast iron, wipe away any excess oil in the pan, carefully assemble nachos in a hot pan and then bake as instructed.

Nutrition

Calories: 584kcal | Carbohydrates: 45g | Protein: 30g | Fat: 32g | Saturated Fat: 10g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 84mg | Sodium: 592mg | Potassium: 613mg | Fiber: 5g | Sugar: 4g | Vitamin A: 2308IU | Vitamin C: 82mg | Calcium: 373mg | Iron: 2mg