Barbecue Ranch Sheet Pan Nachos Recipe (2024)

Tender chicken, tangy barbecue sauce, and creamy ranch dressing make these nachos to-die-for delicious! We load these up with black beans, corn, and lots of salsa and guacamole to make these more of a meal or very hearty appetizer. These are absolutely a crowd pleaser and perfect for if you are hosting a football watching party or have a hungry bunch of kids at your house.

There are quick recipes. There are easy recipes. Then there are delicious recipes. Sometimes all of those things manage to intersect and you get something that is a little bit magical.

Barbecue Ranch Chicken Nachos are all of that and make a regular appearance around our house. It seems that our kids can be completely hit or miss when it comes to vegetables. One day they like them, the next they swear they have never disliked anything more. Kids! Either way, these are fun because, although I won’t claim these are healthy, I personally like to load them up with lots of healthy things since if it is in the form of a nacho, there is a 99% chance that 100% of my children will gobble it down without a second thought. In addition to the regular nacho culprits, I load these up with black beans, corn, and lots of salsa and guacamole. I mean that is a whole lot of wholesome stuff right there.

These nachos are especially great because you can use either leftover chicken from a previous meal, or a rotisserie chicken you pick up quickly at the store, so they are just crazy easy to throw together and have on the table when you don’t have much time to spare. I would say with about 10 minutes of prep and another 5-8 in the oven you will have these ready to go. Plus, my personal favorite, since it is all made on a sheet pan you have very little mess, even less if you line the pan with foil!

Let’s get done with the talking and on with the making!

Barbecue Ranch Chicken Nachos – Step by Step

I know sometimes it can seem easy when you see a recipe, but then when you go to make it there are all of a sudden all of these things that don’t seem quite a clear and questions come up. I always like to share a step by step of the recipes that goes in much greater detail on how I make the recipe and my personal thoughts, tricks and notes. If you just want the simple recipe card, you can scroll to the bottom of this post to grab it!

The first rule of nacho night is that there are no rules! Seriously though, this recipe has no need what-so-ever to be exact so just go for it and add more of things you love, and less of those you don’t. I gave you an idea below of what I think is a good guideline for what to do, but it is totally up to you. Also, feel free to add other veggies or toppings that sound good to you. In my opinion, the more the merrier when it comes to loading up nachos!

Ingredients:

For the Nachos:

• Tortilla Chips – Start with a bag, and just load up the sheet pan until it looks pretty well covered. You can use any corn chips you like and I just buy the size bag I would normally buy and work from there.
• 2 cups pulled chicken- I most often use rotisserie chicken but you can also use leftovers from any other recipe also. It is a great way to use up what you have in the fridge!
• 3/4 cup barbecue sauce- You will use 1/2 cup to mix with the chicken, and 1/4 to drizzle on top
• 1 Tbsp dry ranch mix- I usually use Hidden Valley, but if you prefer homemade, you can find a great homemade ranch here
• 8-16 oz sharp cheddar cheese, shredded- You can use more or less depending on how much you are making and how cheesy you like them
• 1/2 can black beans, drained and rinsed
• 1/2 can whole kernel corn
• 1/4 cup prepared ranch dressing- You can use the bottled stuff or make your own. I definitely prefer to do the later!

Toppings:

• Salsa- You can use your favorite kind, or I absolutely love using RO-TEL because of how chunky it is!
• Guacamole- I use this guacamole recipe
• Sour Cream
• Cilantro, chopped

Instructions:

1. Chop the pulled chicken to bite sized pieces, then place in a bowl and mix with 1/2 cup of barbecue sauce and dry ranch mix. Mix it all up until the chicken is coated evenly with the sauce.
2. Top the nachos with the barbecue ranch chicken, corn and black beans and then top with remaining cheese until covered to your preference. Again, this is all up to what you like, so add more or less here, but this is a good guide to get you started. Also, I sometimes add onion, peppers, or other chopped veggies I have on hand at this step. Pretty much everything tastes good in these, so just go for it! I have been known to even add in zucchini in there! Just remember that this cooks quickly so if you want the veggie to be cooked, you will need to pre-cook it before adding it.
3. Bake on the middle rack for 5-10 minutes or until the cheese is starting to bubble and brown and they are heated through. Then remove from the oven and drizzle remaining barbecue sauce and ranch dressing over the top evenly. Top with salsa, guacamole, sour cream and cilantro to taste.
4. Serve immediately and of course ENJOY! Unfortunately, these don’t keep well, so you will want to time it so these come out of the oven right when you are ready to eat. If you want to prep ahead, I would get all of the ingredients together, prepped, and ready to add to the nachos and still just throw them together and cook them only right when you are about to eat so they don’t get soggy.

From a weeknight dinner to a tailgate, these nachos are the absolute best way to have your veggies and eat them too.If you get a chance to try it, make sure to let me know in the comments or tag me in a photo on Instagram (@easyfamilyrecipes) so I can see your delicious creations. Nothing makes me happier than seeing others love the recipes as much as I do! Enjoy!