Instructions

• Put the 2 pounds chicken breasts in a dish. Add 3 tablespoons avocado oil, the juice of one lime, 2 teaspoons salt, 1 teaspoon black pepper, 2 tablespoons chili powder, 2 tablespoons ground cumin, 1 tablespoon ground coriander, 2 teaspoons onion powder, 2 teaspoons garlic powder, 1 teaspoon paprika, and 2 teaspoons dried oregano. Toss to coat, cover, and refrigerate at least 30 minutes (optional).
• Cook the chicken until the internal temperature reaches 165°F (use an instant-read thermometer). Choose one method: - Oven: Preheat to 400°F and bake on a sheet or in a covered dish for about 20–30 minutes, until 165°F. - Air fryer: Cook at 375°F for about 12–18 minutes, checking temperature for doneness. - Stovetop: Heat a skillet with a little additional oil if needed and cook over medium heat until cooked through, about 6–10 minutes per side depending on thickness. - Crockpot: Cook on low 3–4 hours or on high 1.5–2.5 hours, until chicken reaches 165°F.
• Remove chicken, shred with two forks or a mixer, and set shredded chicken aside.
• While chicken cooks or rests, make the queso: In a medium pot over medium-low heat combine all 24 ounces evaporated milk, the 2 small finely diced jalapeños (about 3 tablespoons), 1 ½ pounds freshly shredded white American cheese, and 1 ½ pounds freshly shredded pepper jack cheese. Whisk to combine, then increase heat to medium and whisk occasionally until the cheese is completely melted and the sauce has thickened (about 5 minutes). Taste and add salt to taste if needed. Keep warm.
• Preheat oven to 425°F. Line a large baking sheet with foil if desired for easier cleanup (optional).
• Drain the 15 ounces great northern beans.
• Assemble the nachos on the prepared baking sheet using firm tortilla chips (18 ounces): spread half the chips in an even layer, spoon one-third of the queso over the chips, scatter half of the shredded chicken, and spread half the drained beans. Repeat: add the remaining chips, another one-third of the queso, the remaining chicken, and the remaining beans. Drizzle the final one-third of the queso evenly over the top.
• Bake the assembled nachos in the 425°F oven for 10–15 minutes, until warmed through and toppings are heated.
• Remove from oven and immediately garnish as desired with the optional items: dollops or drizzles of sour cream (1 cup), sliced small jalapeño (1 small), diced green onions (2), 2.25 ounces sliced black olives, chopped fresh cilantro, sliced or diced ripe avocado (1), and chopped small tomato (1 small). Serve immediately.