My son loves chicken nachos, and I've been looking for a good recipe so we can make these at home on game day. The addition of the black beans and corn make it substantial and hearty enough for a meal.
in a large skillet over medium heat, sauté garlic and about 2/3 of the chopped green onions in oil until tender, about 3 minutes. Add shredded chicken, salt, pepper and taco seasoning to skillet, and cook a few minutes until thoroughly heated, stirring occasionally.
Arrange tortilla chips in the bottom of 10-inch glass baking/quiche dish or an 8x11-inch baking dish . Heat in oven for 5 minutes (this will help to keep them crisp). Remove dish from oven, and sprinkle a handful of cheese over the heated chips (this will keep the chips from getting soggy). Spoon the chicken mixture evenly over the cheese layer. Distribute the black beans, corn, diced jalapeno, sliced olives and diced tomato over the chicken layer. Top with remaining cheese.
Place dish in the oven to bake 5 to 10 minutes or until the cheese begins to melt.
Top with a heaping serving of sour cream, guacamole or salsa on top, and garnish with remaining chopped green onions (or chopped cilantro, if you wish). And serve.