Shredded Chicken Nacho Recipe

for the chicken-

• 2 pounds chicken breasts boneless, skinless (or chicken thighs, tenders, etc.)
• 3 tablespoons avocado oil or any neutral oil + more if cooking on stovetop
• juice of one lime about 1 tbsp
• 2 teaspoons salt
• 1 teaspoon black pepper or to taste
• 2 tablespoons chili powder
• 2 tablespoons ground cumin
• 1 tablespoon ground coriander
• 2 teaspoons onion powder
• 2 teaspoons garlic powder
• 1 teaspoon paprika
• 2 teaspoons dried oregano

for the queso-

• 24 ounces evaporated milk two, 12 oz cans
• 2 small jalapeños finely diced (about 3 tablespoons)
• 1 ½ pounds white American cheese freshly shredded**, real cheese from the deli, not processed cheese singles***
• 1 ½ pounds pepper jack cheese freshly shredded**
• salt to taste****

for the nachos-

• 18 ounces tortilla chips use a firm chip that can handle the weight
• 15 ounces great northern beans one can, drained (or black beans, pinto beans, etc.)
• 1 cup sour cream for optional garnish
• 1 small Jalapeño sliced, for optional garnish
• 2 green onions diced, for optional garnish (or red onion)
• 2.25 ounces black olives sliced, for optional garnish (one small can)
• cilantro fresh, chopped, for optional garnish
• 1 ripe avocado sliced or diced, for optional garnish (or guacamole)
• 1 small tomato fresh, chopped, for optional garnish