Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts
  • 1 tbsp (15ml) olive oil
  • 1 medium onion, finely chopped (approx. 1 cup or 150g)
  • 2 cloves garlic, minced
  • 1 tbsp (15ml) chili powder
  • 1 tsp (5ml) ground cumin
  • ½ tsp (2.5ml) smoked paprika
  • ½ tsp (2.5ml) dried oregano
  • Salt and black pepper to taste
  • ½ cup (120ml) chicken broth
  • 1 large bag (approx. 10 oz/280g) tortilla chips (sturdy restaurant-style preferred)
  • 2 cups (225g) shredded cheddar cheese
  • 1 cup (115g) shredded Monterey Jack cheese
  • 1 cup (240ml) sour cream
  • 1 cup (240ml) guacamole (homemade or store-bought)
  • ½ cup (120ml) pickled jalapeños, sliced
  • ½ cup (120ml) chopped fresh cilantro
  • ½ cup (120ml) diced tomatoes
  • ¼ cup (60ml) sliced green onions

Instructions:

  1. Heat olive oil in a large skillet over medium heat. Add chopped onion and cook until softened, about 5 minutes. Add minced garlic and cook for another minute until fragrant. Add chicken breasts to the skillet and cook until browned on both sides.
  2. Sprinkle chili powder, cumin, smoked paprika, oregano, salt, and pepper over the chicken. Pour in chicken broth. Bring to a simmer, cover, and cook until the chicken is cooked through and easily shreds (about 15-20 minutes, or until internal temperature reaches 165°F/74°C).
  3. Remove chicken from the skillet and let cool slightly. Use two forks to shred the chicken. Return the shredded chicken to the skillet and toss with the sauce to coat.
  4. Preheat oven to 350°F (175°C). Spread tortilla chips evenly in a 9x13 inch baking dish. Top with shredded cheddar and Monterey Jack cheese.
  5. Spoon the shredded chicken mixture evenly over the cheese-covered chips.
  6. Bake in the preheated oven for 10-15 minutes, or until the cheese is melted and bubbly.
  7. Remove from oven and let cool slightly. Top with sour cream, guacamole, jalapeños, cilantro, tomatoes, and green onions.
  8. Serve hot and enjoy!