Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts
  • 1 tbsp (15 ml) olive oil
  • 1 packet (1 oz/28g) taco seasoning (low sodium preferred)
  • 1/2 cup (120 ml) water
  • 1 large bag (approx. 12-14 oz/340-400g) tortilla chips
  • 2 cups (225g) shredded cheddar cheese
  • 1 cup (240ml) canned black beans, rinsed and drained
  • 1 cup (240ml) canned corn, drained
  • 1/2 cup (115g) jarred pickled jalapeños, sliced
  • 1 cup (225g) sour cream or Greek yogurt (optional)
  • 1 cup (225g) guacamole (optional)
  • 1 cup (225g) pico de gallo or salsa (optional)
  • Fresh cilantro, chopped (optional)

Instructions:

  1. Heat olive oil in a large skillet over medium-high heat. Add chicken breasts and cook until browned on both sides.
  2. Sprinkle taco seasoning over chicken. Add water, bring to a simmer, cover, and cook until chicken is cooked through (internal temp 165°F/74°C) - about 15-20 minutes. Remove chicken from skillet and let cool slightly. Use two forks to shred the chicken.
  3. Preheat oven to 350°F (175°C).
  4. Spread tortilla chips in a single layer on the baking sheet. Sprinkle evenly with cheddar cheese, shredded chicken, black beans, corn, and jalapeños.
  5. Bake in preheated oven until cheese is melted and bubbly, about 5-7 minutes.
  6. Remove from oven and top with sour cream, guacamole, pico de gallo, and cilantro (if using).
  7. Serve hot and enjoy!