Description
Sheet Pan Chicken Fajita Nachos combines the bold, smoky flavors of classic chicken fajitas with the irresistible crunch of tortilla chips in one easy, crowd-pleasing dish. Perfect for a casual dinner or game day, this recipe features tender, perfectly seasoned chicken baked with bell peppers and onions, layered over chips and topped with melted cheddar, fresh pico de gallo, creamy guacamole, and tangy sour cream. Ready in just 35 minutes, it’s a flavorful, fuss-free meal that brings vibrant Tex-Mex flair to your table.
Ingredients
Scale
Protein and Vegetables
- 1 pound boneless, skinless chicken breast
- 1 large bell pepper, sliced
- 1 large onion, sliced
Seasonings and Fats
- 1 tablespoon taco seasoning
- 1 tablespoon oil (such as olive or vegetable oil)
Base and Toppings
- 12 ounces tortilla chips
- 2 cups shredded cheddar cheese
- 1 cup pico de gallo
- 1 cup guacamole
- 1/4 cup sour cream
- 2 tablespoons chopped cilantro
- 1 lime, sliced
Instructions
- Preheat the oven: Set your oven to 400°F (205°C) to get it ready for baking the chicken and vegetables evenly.
- Toss chicken and veggies: On a large sheet pan, combine the chicken, sliced bell pepper, sliced onion, taco seasoning, and oil. Mix thoroughly so each piece is coated with spices and oil.
- Arrange on sheet pan: Spread the chicken and vegetable mixture in an even single layer, ensuring pieces don’t overlap to promote even cooking.
- Bake: Place the sheet pan in the oven and bake for 20-25 minutes until the chicken is fully cooked (no longer pink inside) and the vegetables are tender.
- Prepare toppings: While the chicken and veggies bake, gather your toppings—shredded cheddar, pico de gallo, guacamole, sour cream, and chopped cilantro.
- Assemble the nachos: Remove the sheet pan from the oven. On a serving platter or back on the sheet pan, layer the tortilla chips first, then evenly distribute the baked chicken and veggies on top.
- Add cheese and toppings: Sprinkle shredded cheddar cheese over the hot chicken mix so it melts slightly. Then top with fresh pico de gallo, dollops of guacamole, sour cream, and a sprinkle of chopped cilantro.
- Finish and serve: Squeeze fresh lime juice over the nachos for brightness and serve immediately while warm and crispy.
Notes
- Use boneless, skinless chicken breast for tender and juicy bites that cook quickly.
- For extra spice, add jalapeño slices or a dash of hot sauce.
- You can substitute cheddar with a Mexican cheese blend or Monterey Jack for meltier texture.
- If preferred, bake the chicken mixture separately and assemble the nachos just before serving to keep chips crispier.
- Leftovers can be refrigerated for up to 2 days but are best enjoyed fresh for optimal crunch.
