Start by placing the chicken in a dish, like a glass covered dish. Coat it with avocado oil and squeeze the lime juice over the top. This adds great flavor and moisture to the chicken.
Next, add all the seasonings: salt, black pepper, chili powder, cumin, coriander, onion powder, garlic powder, paprika, and dried oregano. Give it a good mix to ensure all the flavors are well-distributed. Cover and marinate in the refrigerator for at least 30 minutes if you have time, but this step is optional.
Now it’s time to cook the chicken. You can use an air fryer, stovetop, oven, or crockpot. I recommend using an instant-read meat thermometer to ensure the internal temperature reaches 165° F. This ensures your chicken is perfectly cooked and juicy.
Once the chicken is cooked, shred it and set it aside. You’ll want to keep it warm while you prepare the queso.
In a medium-sized pot, combine all the queso ingredients: evaporated milk, diced jalapeño, white American cheese, and pepper jack cheese. Heat over medium-low, whisking to combine all the ingredients.
As the cheese begins to melt, increase the heat to medium. Make sure to whisk occasionally to prevent it from burning. After about 5 minutes, the queso should be melted and thickened. Taste for seasoning and adjust as needed before removing from heat.
Preheat your oven to 425° F. If you want easy cleanup, line a baking sheet with aluminum foil and spray it with non-stick baking spray to prevent sticking.
Start assembling your nachos! Place half of the tortilla chips on the bottom of the baking sheet. Layer on a third of the queso, half of the shredded chicken, and half of the white beans.
Repeat this layering process with a second layer of chips, queso, chicken, and beans. Drizzle any remaining queso over the top for that finishing touch!
Bake in the oven for 10 to 15 minutes or until warmed through and the cheese is bubbly. You can even broil it for a minute or so to get that golden top.
Once out of the oven, garnish your nachos with sour cream (thin it out with a little milk if you’re drizzling), sliced jalapeños, diced green onions, sliced black olives, chopped cilantro, sliced or diced avocado, guacamole, or diced tomatoes. Serve immediately and enjoy!
