1 lb boneless, skinless chicken breasts, cooked and shredded

2 cups tortilla chips

1 can (15 oz) black beans, rinsed and drained

1 cup corn kernels (fresh or frozen)

1 cup shredded cheddar cheese

1 cup shredded Monterey Jack cheese

1 small red onion, diced

2 ripe avocados, diced

1/2 cup Greek yogurt or sour cream

1/4 cup fresh cilantro, chopped

2 tablespoons chipotle sauce (adjust to taste)

1 tablespoon olive oil

Juice of 1 lime

Salt and pepper, to taste

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Preheat oven to 400°F (200°C).
In a bowl, mix shredded chicken with chipotle sauce, olive oil, lime juice, salt, and pepper until well coated.
Arrange tortilla chips evenly on a large sheet pan.
Scatter black beans and corn over the chips, then spoon the chipotle chicken mixture evenly on top.
Sprinkle cheddar and Monterey Jack cheeses over the chicken, followed by diced red onion.
Bake for 10–15 minutes, until the cheese is melted and bubbly.
Remove from oven and top with diced avocado, dollops of Greek yogurt or sour cream, and chopped cilantro.
Serve immediately while warm and crispy.

Use rotisserie chicken for a quick shortcut.

Adjust chipotle sauce for desired spice level.

Add jalapeños, olives, or diced tomatoes for extra toppings.

For a vegetarian version, substitute chicken with roasted vegetables or extra beans.

Reheat leftovers in the oven at 375°F for 8–10 minutes to restore crispiness.

Add fresh toppings after reheating for best texture and flavor.