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These Chipotle Chicken Nachos are loaded with smoky, slightly spicy chicken, plenty of melty cheese, black beans, corn, and all your favorite nacho toppings. They're easy enough for a weeknight dinner but absolutely perfect for game day, movie night, or anytime you're craving a big tray of cheesy nachos.

One of my favorite things about making nachos at home is that you can pile them as high as you want. And these aren't those sad nachos where you get to the bottom and find nothing but plain tortilla chips. We're layering everything so you get a little chicken, cheese, and all the good stuff in just about every bite.

The star of these nachos is the chipotle chicken. Chipotle peppers in adobo sauce give the chicken that delicious smoky flavor with just enough heat to make things interesting.

Why You'll Love These Chipotle Chicken Nachos

There is a lot to love about this easy nacho recipe.

• Ready in about 30 minutes.
• Great for using boneless chicken breasts or thighs.
• Easy to customize with your favorite toppings.
• Perfect for feeding a crowd.
• Can be served as an appetizer or an easy dinner.
• The chipotle chicken can be made ahead of time.

And because everything is made on one big sheet pan, cleanup is pretty simple, too.

Ingredients for Chipotle Chicken Nachos

For the Chipotle Chicken

• 1 1/2 pounds boneless, skinless chicken breasts or thighs
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and pepper to taste
• 1-2 chipotle peppers in adobo sauce, finely chopped
• 1 tablespoon adobo sauce
• Juice of 1/2 lime

For the Chipotle Chicken Nachos

• 1 large bag sturdy tortilla chips
• 2 cups shredded Mexican blend or Monterey Jack cheese
• 1 cup black beans, drained and rinsed
• 1 cup corn, drained
• 1/2 cup diced red onion
• 1 jalapeño, thinly sliced

For Topping

Use as many or as few toppings as you like.

• Diced tomatoes
• Fresh cilantro
• Avocado or guacamole
• Sour cream
• Sliced green onions
• Pickled jalapeños
• Pico de gallo
• Salsa
• Lime wedges
• Cotija cheese

How to Make Chipotle Chicken

Start by cutting the chicken into small bite-sized pieces.

Heat the olive oil in a large skillet over medium-high heat. Add the chicken and season with chili powder, smoked paprika, cumin, garlic powder, onion powder, salt, and pepper.

Cook for about 6 to 8 minutes, stirring occasionally, until the chicken is browned and cooked through.

Add the chopped chipotle peppers and about a tablespoon of the adobo sauce from the can. Stir everything together and cook for another minute or two.

Remove the skillet from the heat and squeeze fresh lime juice over the chicken.

Give it a taste. If you want even more smoky heat, stir in a little additional adobo sauce.

Assemble the Nachos

Preheat the oven to 400°F.

Line a large rimmed baking sheet with parchment paper or foil. Spread half of the tortilla chips across the pan.

Now we're going to layer these nachos instead of putting everything on top.

Sprinkle half of the cheese over the chips, followed by half of the chipotle chicken, black beans, corn, red onion, and jalapeños.

Add another layer of tortilla chips and repeat with the remaining cheese, chicken, beans, corn, onion, and jalapeños.

This layering method makes a huge difference. You won't end up eating through the delicious top layer only to discover a pile of naked tortilla chips underneath.

Bake the Nachos

Place the sheet pan in the oven and bake for 8 to 10 minutes, or until the cheese is completely melted and bubbly.

Keep an eye on the chips around the outside edges because they can brown quickly.

Remove the nachos from the oven and immediately add your favorite fresh toppings.

I like mine loaded with diced tomatoes, avocado, cilantro, sour cream, and plenty of fresh lime.

Then just put the whole sheet pan in the middle of the table and let everyone dig in.

How Spicy Are Chipotle Peppers?

Chipotle peppers are smoked and dried jalapeños, and the canned peppers packed in adobo sauce have an incredible smoky, spicy flavor.

For mildly spicy nachos, start with one chipotle pepper.

For medium heat, use two peppers.

If your family really loves spicy food, add another pepper or an extra spoonful of adobo sauce.

Keep in mind that different cans can vary slightly in heat, so it's always easier to start with less and add more.

What Cheese Is Best for Nachos?

You want a cheese that melts really well.

My favorites are:

• Monterey Jack
• Pepper Jack
• Cheddar
• Colby Jack
• Mexican cheese blend

You can also mix a couple of cheeses together. Monterey Jack and cheddar are especially good because you get the creaminess of the Jack cheese with the stronger flavor of cheddar.

I recommend shredding cheese from a block when possible. Pre-shredded cheese contains anti-caking ingredients that can keep it from melting quite as smoothly.

Don't Overload Your Nachos Before Baking

I know we're making loaded nachos, but there is such a thing as too many toppings before they go into the oven.

Ingredients like salsa, sour cream, tomatoes, and guacamole contain a lot of moisture. Adding those before baking can quickly turn crispy tortilla chips soggy.

Stick with the chicken, cheese, beans, corn, onions, and jalapeños during baking.

Then pile on the cold and creamy toppings after the nachos come out of the oven.

Can I Use Rotisserie Chicken?

Absolutely.

If you need to get dinner on the table quickly, shredded rotisserie chicken makes this recipe even easier.

Use about 3 cups of shredded cooked chicken. Add it to a skillet with the chipotle peppers, adobo sauce, seasonings, and a small splash of water or chicken broth.

Cook just until everything is hot and well combined.

It's an easy shortcut that can get these nachos on the table in around 20 minutes.

Make the Chicken Ahead of Time

The chipotle chicken is a great make-ahead option.

Prepare it according to the recipe and store it in an airtight container in the refrigerator for up to 3 to 4 days.

When you're ready for nachos, warm the chicken slightly before assembling everything.

You can also use leftover chipotle chicken for tacos, burrito bowls, quesadillas, salads, or wraps.

What to Serve With Chipotle Chicken Nachos

These nachos are hearty enough to serve as dinner, especially once you add beans, corn, avocado, and all those toppings.

For a party or game-day spread, serve them alongside:

• Homemade guacamole
• Restaurant-style salsa
• Mexican rice
• Fresh pico de gallo

A big pitcher of limeade or your favorite margarita-style mocktail would be delicious alongside them, too.

Storing Leftovers

Nachos aren't really designed for leftovers because the chips eventually soften underneath the toppings.

If you know you won't eat the entire batch, assemble and bake only what you need. Store the remaining chipotle chicken and toppings separately.

The chicken will keep in the refrigerator for about 3 to 4 days, so you can easily make a fresh batch of nachos the next day.

Easy Sheet Pan Dinner Everyone Can Share

These Chipotle Chicken Nachos are one of those meals that doesn't require a lot of fuss but still feels like something special.

Between the smoky chipotle chicken, crispy tortilla chips, gooey melted cheese, black beans, corn, and all those fresh toppings, there's a little bit of everything in every bite.

Make these Chipotle Chicken Nachos for game day, serve them at your next party, or skip the plates one night and put a giant sheet pan of nachos in the middle of the dinner table.

Sometimes that's exactly the kind of dinner you need.

Check out these other Mexican inspired dishes

• Restaurant Style Mexican Cheese Dip
• Mexican Rice
• Pioneer Woman Salsa
• Sweet Potato Tacos