Ingredients:

  • 1.5 lbs boneless, skinless chicken breasts
  • 1 tbsp olive oil
  • 1 tsp chili powder
  • 1/2 tsp cumin
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • Salt and black pepper to taste
  • 2 tbsp unsalted butter
  • 2 tbsp all-purpose flour
  • 1.5 cups whole milk
  • 8 oz shredded cheddar cheese
  • 2 oz shredded Monterey Jack cheese
  • 1/4 tsp salt
  • Pinch of cayenne pepper (optional)
  • 1 large bag tortilla chips
  • 1 can black beans, rinsed and drained
  • 1/2 cup pickled jalapeños, sliced
  • 1/2 cup red onion, finely diced
  • 1/2 cup cherry tomatoes, quartered
  • 1/4 cup fresh cilantro, chopped
  • Sour cream or Greek yogurt, for serving (optional)
  • Guacamole, for serving (optional)

Instructions:

  1. Season chicken with spices. Cook in a skillet until cooked through (internal temp 165°F/74°C). Shred with two forks and set aside.
  2. Melt butter in a saucepan. Whisk in flour and cook for 1 minute. Gradually whisk in milk until smooth. Bring to a simmer, then reduce heat and stir in cheeses until melted and smooth. Season with salt and cayenne pepper.
  3. Spread tortilla chips in a single layer on a baking sheet. Top with black beans, shredded chicken, diced red onion and jalapeños.
  4. Drizzle generously with the cheese sauce, ensuring every chip gets a little love.
  5. Bake in a preheated oven at 375°F (190°C) for 10-15 minutes, or until the cheese sauce is bubbly and the chips are slightly toasted.
  6. Remove from oven and top with cherry tomatoes and cilantro. Serve immediately with sour cream and guacamole, if desired. This chicken nachos recipe is a crowd-pleaser!