Chicken Fiesta Nachos

Heat olive oil in a large skillet over medium heat. Season chicken breasts with chili powder, cumin, garlic powder, smoked paprika, salt, and pepper. Sear chicken on both sides until lightly browned, about 3-4 minutes per side.

Pour chicken broth into the skillet. Bring to a simmer, then reduce heat to low, cover, and cook for 15-20 minutes, or until chicken is cooked through and easily shreds with a fork (internal temperature of 165°F/74°C).

Remove chicken from the skillet and let cool slightly. Use two forks to shred the chicken into bite-sized pieces. Return the shredded chicken to the skillet with any remaining sauce.

Preheat oven to 375°F (190°C).

Spread a layer of tortilla chips in the prepared baking dish. Sprinkle with half of the cheddar cheese and half of the Monterey Jack cheese.

Top with half of the shredded chicken, black beans, corn, green chilies, and jalapeños.

Repeat layers with the remaining chips, cheeses, chicken, beans, corn, chilies, and jalapeños.

Bake in the preheated oven for 10-15 minutes, or until the cheese is melted and bubbly and the nachos are heated through.

Remove from oven and garnish with fresh cilantro. Serve immediately with your favourite toppings like sour cream, guacamole, salsa, chopped red onion, and lime wedges.