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1
In a 3-quart saucepan with lid heat the oil to the pan to medium-high.
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2
Season the chicken pieces with the chili powder and salt and toss the evenly coat.
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3
Add the chicken to the pan and sear for 3 minutes per side.
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4
Add the onions to the pan and saute for another 3 minutes.
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5
Add the garlic to the pan and saute for 1 minute.
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6
Pour the chicken stock over the chicken and bring to a boil.
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7
Reduce to a low heat and cover; continue to cook the chicken until very tender, about 1 hour.
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8
Stir the chicken to shred it and continue to cook, covered, for another 30 minutes.
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9
Once the chicken is cooked, stir and mash to shred the chicken meat and add the lime juice to the chicken.
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10
Set aside as you prepare the nachos.
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11
In a medium saucepan, melt the butter over medium-high heat and whisk in the flour.
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12
Cook, stirring constantly, for 2 to 3 minutes, but do not allow the flour to color.
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13
While whisking constantly, add the milk in a steady stream.
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14
Add the green chilies and bring the sauce to a boil.
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15
Cook, stirring frequently, for about 5 minutes, or until the sauce is thickened and bubbly.
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16
Add the Cheddar, salt, and cayenne pepper and stir until the cheese is melted and the sauce is smooth.
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17
Cover and remove from the heat.
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18
Preheat the oven to 400 degrees F.
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19
In a large, ovenproof shallow casserole, spread half of the tortilla chips in an even layer.
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20
Top with half of the chicken, and half of the Monterey Jack cheese.
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21
Top with the remaining tortilla chips and chicken.
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22
Pour the hot cheese sauce over the chicken, then evenly spread the remaining grated Monterey Jack over the top.
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23
Bake until the cheese is melted and bubbly and the nachos are heated through, 8 to 10 minutes.
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24
Garnish with the sliced green onions, sour cream, pickled jalapenos and cilantro.
