Ingredients:

  • 2 lbs boneless, skinless chicken breasts
  • 2 Tbsp vegetable oil or olive oil
  • 1 large yellow onion, thinly sliced
  • 3 cloves garlic, minced
  • 1 (14.5 oz) can canned diced tomatoes (undrained)
  • 2-3 chipotle peppers in adobo sauce
  • 1/2 cup chicken stock
  • 1 tsp dried oregano (Mexican if possible)
  • 1/2 tsp ground cumin
  • Salt and freshly ground black pepper, to taste
  • 1 large bag (13 oz) sturdy tortilla chips
  • 2 cups freshly grated Monterey Jack cheese
  • 1 cup freshly grated sharp cheddar cheese
  • 1/4 cup pickled jalapeño slices, drained
  • 1/2 cup canned black beans, rinsed and drained (optional)
  • 1/2 cup sour cream or Mexican crema, for drizzling
  • 1/4 cup fresh coriander (cilantro), chopped
  • 1 cup Pico de Gallo or good quality salsa
  • 1/2 cup Guacamole or sliced avocado
  • 2 lime wedges, for squeezing

Instructions:

  1. Prep Ingredients: Grate all the cheese and set aside. Chop the coriander and slice the onion and garlic.
  2. Cook Chicken: Poach the chicken breasts in lightly salted water until cooked through (about 15–20 minutes). Remove, allow to cool slightly, and shred the meat finely. Set aside.
  3. Sauté Aromatics: Heat oil in the skillet over medium heat. Add the sliced onions and cook gently until softened and translucent, about 5–7 minutes. Add the minced garlic and cook for 1 minute until fragrant.
  4. Blend the Sauce: Transfer the cooked onions and garlic to a blender. Add the canned diced tomatoes, chipotle peppers (start with 2), chicken stock, oregano, and cumin. Blend until completely smooth. Season with salt and pepper.
  5. Simmer the Filling: Pour the blended sauce back into the skillet. Bring the mixture to a gentle simmer. Add the shredded chicken and black beans (if using). Stir well to coat.
  6. Reduce and Thicken: Allow the chicken filling to simmer uncovered for 10–15 minutes, stirring occasionally, until the sauce has thickened slightly and the chicken has fully absorbed the flavour. Keep warm.
  7. Preheat Oven: Position an oven rack in the centre and preheat the oven to 400°F (200°C).
  8. First Layering: Arrange half of the tortilla chips in an even layer on the prepared baking sheet.
  9. Middle Layer: Sprinkle half of the shredded cheese mixture evenly over the chips. Dot half of the warm chicken Tinga filling across the cheese, ensuring even distribution.
  10. Second Layering: Add the remaining chips on top of the first layer. Cover this second layer evenly with the remaining cheese and the rest of the chicken filling. Scatter the pickled jalapeños.
  11. Bake: Place the baking sheet in the oven and bake for 8–10 minutes, or until the cheese is completely melted, bubbly, and the edges of the chips are beginning to brown.
  12. Garnish: Carefully remove the piping hot nachos from the oven. Dollop or drizzle the sour cream/crema over the top. Scatter generously with fresh chopped coriander.
  13. Serve Immediately: Serve straight from the sheet pan, accompanied by bowls of Pico de Gallo and Guacamole. Finish with a fresh squeeze of lime juice before serving.