Step 1

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.

Step 2

In a large skillet, heat the olive oil over medium-high heat. Add the shredded chicken, garlic powder, chili powder, and taco seasoning. Stir to coat the chicken evenly and cook for 2–3 minutes to heat through. Set aside.

Step 3

Spread a single layer of restaurant-style tortilla chips on the prepared sheet pan. Top the chips with refried beans, black beans, and half of the shredded chicken.

Step 4

Sprinkle lots of cheese over the nachos. Use a mix of Mexican blend, Monterey Jack cheese, or your favorite types of cheese for the best flavor.

Step 5

Bake in the preheated oven for 10–15 minutes, or until the cheese is fully melted and bubbling.

Step 6

Add toppings. Once out of the oven, top the nachos with the remaining chicken, black olives, red onion, green onions, and any cold toppings like pico de gallo, diced avocado, or a dollop of sour cream.

Step 7

Garnish with lime wedges and enjoy your loaded chicken nachos right off the sheet pan.