Ingredients:
- 1.5 lbs (680g) boneless, skinless chicken breasts
- 1 tbsp (15ml) olive oil
- 1 tsp (5ml) chili powder
- ½ tsp (2.5ml) cumin
- ½ tsp (2.5ml) garlic powder
- ¼ tsp (1.25ml) smoked paprika
- Salt and freshly ground black pepper to taste
- ½ cup (120ml) chicken broth
- 1 large (10-12 oz / 280-340g) bag tortilla chips (thick-cut recommended)
- 2 cups (225g) shredded cheddar cheese
- 1 cup (115g) shredded Monterey Jack cheese
- 1 (15-ounce/425g) can black beans, rinsed and drained
- 1 cup (225g) canned corn, drained (or frozen, thawed)
- 1 (4-ounce/113g) can diced green chilies, drained
- ½ cup (113g) pickled jalapeños, sliced (more or less to taste)
- ¼ cup (56g) chopped fresh cilantro
Instructions:
- Heat olive oil in a large skillet over medium heat. Season chicken breasts with chili powder, cumin, garlic powder, smoked paprika, salt, and pepper. Sear chicken on both sides until lightly browned, about 3-4 minutes per side.
- Pour chicken broth into the skillet. Bring to a simmer, then reduce heat to low, cover, and cook for 15-20 minutes, or until chicken is cooked through and easily shreds with a fork (internal temperature of 165°F/74°C).
- Remove chicken from the skillet and let cool slightly. Use two forks to shred the chicken into bite-sized pieces. Return the shredded chicken to the skillet with any remaining sauce.
- Preheat oven to 375°F (190°C).
- Spread a layer of tortilla chips in the prepared baking dish. Sprinkle with half of the cheddar cheese and half of the Monterey Jack cheese.
- Top with half of the shredded chicken, black beans, corn, green chilies, and jalapeños.
- Repeat layers with the remaining chips, cheeses, chicken, beans, corn, chilies, and jalapeños.
- Bake in the preheated oven for 10-15 minutes, or until the cheese is melted and bubbly and the nachos are heated through.
- Remove from oven and garnish with fresh cilantro. Serve immediately with your favourite toppings like sour cream, guacamole, salsa, chopped red onion, and lime wedges.