Sheet Pan Chicken Fajita Nachos

overhead photo of chicken fajita nachos on a sheet pan topped with fresh avocado

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

Cook Time 15

Total Time 30

Servings

Calories 584kcal

Author Amee

Equipment

Skillet
Oven
Sheet pan

Ingredients

16 oz chicken breasts boneless, skinless, and chopped into bite-size pieces
1 tbsp fajita seasoning store-bought or homemade (you can also use taco seasoning)
2 tbsp 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.

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