I'm Caitlin - culinary hostess, wellness retreat curator, and homebody at heart. This blog is where I share seasonal recipes, intentional living tips, and behind-the-scenes moments from my kitchen, travels, and retreats.
Here to make healthy living feel thoughtful and approachable - one recipe, ritual, or gathering at a time.
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Crispy, cheesy, and totally customizable, these loaded sheet pan nachos are a weeknight win you’ll want on repeat. Whether you’re using leftover shredded chicken, ground turkey, or going meatless, this recipe delivers big flavor fast – without the mess of stovetop cooking. They’re naturally gluten-free, crowd-friendly, and easy to adapt to what you have on hand.
Nachos aren’t just for game day anymore. This is the kind of meal you throw together when you need something satisfying and stress-free, because let’s be honest, some nights call for chips, cheese, and a sheet pan.
The best part? You can use what you already have. This version uses shredded chicken, queso cheese, black beans, olives, and fresh toppings. But don’t stop there – make it your own with ground beef, extra veggies, or that last scoop of guacamole in the fridge. They’re just as good for a weeknight dinner as they are for a last-minute happy hour at home.
INGREDIENTS YOU’LL NEED
1 bag of gluten-free tortilla chips
2 – 3 cups cooked & shredded chicken (or protein of choice)
Preheat the oven to 400°F and line a baking sheet with parchment paper or spray with avocado/coconut oil spray.
Warm the Chicken : In a skillet, heat olive oil and toss in shredded chicken and taco seasoning. Sauté for a few minutes until warmed through and tossed to evenly coat chicken with seasoning.
Build Your Nachos : Spread tortilla chips in an even layer on the sheet pan. Top with warm seasoned chicken, black beans, queso, onions, and olives.
Bake for 8 – 10 minutes, or until everything is hot and the edges of the chips start to lightly brown.
Top and Serve : Drizzle with salsa and any other toppings you love. Serve hot!
TIPS AND VARIATIONS
Use parchment paper for easy cleanup.
Don’t overload your chips – layer with intention to keep them crisp. Making for a crowd? Use multiple baking sheets.
Dairy-free? Use a plant-based queso and toppings.
Meat-free? Sub in more black beans, corn, or crumbled tofu.
STORAGE & REHEATING
Fridge : Store leftovers in an airtight container (the chips will soften).
Reheat : Best reheated in the oven or toaster oven for 5 – 6 minutes at 375°F to regain crispness.
Pro Tip : Separate chips from toppings before storing if you plan to reheat.
FREQUENTLY ASKED QUESTIONS
Can I use a different protein?
Absolutely : ground turkey, beef, or plant-based crumbles work great.
Is this recipe gluten-free?
Yes, just be sure your tortilla chips are certified gluten free (check the labels). For any other toppings (such as queso), just be sure to check the label and confirm gluten free.
Can I make these vegetarian or vegan?
Totally. Omit the meat and opt for beans, roasted veggies, and dairy-free queso.
Can I prep this ahead of time?
Yes! Have all your toppings chopped and protein prepped, then assemble and bake when ready to eat.
Whether it’s a casual dinner, weekend snack spread, or a crowd-pleasing party dish, this loaded sheet pan nacho recipe checks every box : fast, flavorful, and totally flexible.
If you make this, be sure to tag me on Instagram or leave a comment below! I love to see your versions of my flexible recipes!
Crispy, cheesy, and endlessly customizable, these gluten-free sheet pan nachos are the ultimate 20-minute meal. Dairy-free friendly, family friendly, and fun to make!
Ingredients
1 bag of gluten-free tortilla chips
2 – 3 cups cooked & shredded chicken (or protein of choice)
Preheat the oven to 400°F and line a baking sheet with parchment paper or spray with avocado/coconut oil spray.
Warm the Chicken : In a skillet, heat olive oil and toss in shredded chicken and taco seasoning. Sauté for a few minutes until warmed through and tossed to evenly coat chicken with seasoning.
Build Your Nachos : Spread tortilla chips in an even layer on the sheet pan. Top with warm seasoned chicken, black beans, queso, onions, and olives.
Bake for 8 – 10 minutes, or until everything is hot and the edges of the chips start to lightly brown.
Top and Serve : Drizzle with salsa and any other toppings you love. Serve hot!
Caitlin is the creative visionary behind Fit to Entertain, where food, wellness, and intentional living come together. She's passionate about helping others bring joy to the table and live beautifully - one meal at a time.
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