A simple way to make supper tonight! Your family will love the blend of flavors in this Sheet Pan Chicken Fajita Nachos. The crunch of the chips, the richness of the black beans and of course the spice of the chicken all come together in an easy to make supper recipe fit for your family!
The best part of this Sheet Pan Chicken Fajita Nachos is how hands off it is! The chicken cooks and gets its flavor from sitting in the crock pot all day and the rest is baked in the oven. The ingredients are adaptable so even the pickiest of eaters can enjoy this dinner recipe.
We enjoy all things Mexican over here like this One Pan Taco Goulash dinner recipe. It uses noodles instead of shells or tortilla chips. Taco Tortilla Casserole is a favorite around here and the blend of flavors your family will love too!
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Ingredients
- chicken
- peppers - red, yellow and orange
- tortilla chips
- black beans
- cheddar cheese - Mexican cheese works well too
- fajita seasoning packet - any brand
- salt/pepper - seasoned to taste
Variations
- green peppers
- canned tomatoes
- fresh tomatoes
- jalapenos
- black olives
Cooking the chicken in the crock pot
Cooking the chicken will take several hours in the crock pot. I like cooking the chicken this way, then adding it to the sheet pan to ensure proper cooking and I feel the flavors blend better than cooking on the stove top. Plus it makes putting the recipe together so much easier.
The chicken will need at least 6 hours on high to cook if it is frozen chicken breasts. Thawed chicken breasts will take about 4 hours. Need to know how to tell if chicken is done? The internal temperature will be at 165 degrees and the juices will run clear.
Baking the fajita nachos
After the chicken is fully cooked, the tortilla chips will be added to a sheet pan. Hence "Sheet Pan" in the title.
The chicken, beans and cheese will be added next then baked in a 350 degree oven. With the chicken already cooked, this doesn't take long at all! The beans need to be warmed up and the cheese needs to be melted.
Add-On toppings
- sour cream
- green onions
- chives
- melted, creamy cheese dip
Dinner is quick and the flavor is delicious. Your family will eat these up... and the fajita nachos are great for leftovers as well!
📖 Recipe
Sheet Pan Chicken Fajita Nachos
Print PinEquipment
- 1 sheet pan
Ingredients
- 2.5 lbs chicken breasts
- 2 cups peppers red, yellow, orange, thinly sliced
- 2 teaspoon salt
- 2 teaspoon pepper
- 1 packet fajita seasoning
- 11 oz tortilla chips
- 15.25 oz black beans drained
- 2 cups cheddar cheese shredded
Instructions
- Place chicken breasts in a crock pot with the sliced peppers, salt and pepper. Cook on high for 6 hours if frozen, 4-5 if thawed. With one hour remaining, add the seasoning packet and shred the chicken. Let cook for the remaining hour.
- Preheat oven to 350℉.
- Spread tortilla chips evenly on a sheet pan.
- Add beans, cooked chicken and peppers. Sprinkle cheese on top.
- Bake at 350℉ for 15 minutes or until cheese is melted and beans are heated through.
- Serve with sour cream, green onions and/or salsa.
Notes
- The add-on ingredients such as salsa and sour cream is not included in the nutrition count.
- You can make the chicken ahead of time then put together when you are ready to make the nachos. Place cooked chicken in the fridge in an airtight container for up to two days. If you need to make the the chicken more ahead of time then that, freeze the cooked chicken and thaw before making the nachos. Make enough for the next day, it makes great leftovers!
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