Healthy Game Day Recipe Idea - Shredded Chicken Nachos

0 Preheat oven to 400 degrees.
1 Pat dry chicken with paper towels. Transfer them onto a baking sheet (I used a half-sheet—AKA a 13 x 18-inch baking sheet.).
2 Drizzle with olive oil and sprinkle with chili powder, ground cumin, salt, and pepper on both sides.
3 Roast in the oven for 15-20 minutes or until the internal temperature reaches 165 degrees Fahrenheit.
4 Remove from the oven. Shred the now-cooked chicken using two forks.
5 Drizzle them with the enchilada sauce and broil for 2 minutes. Remove from the oven and set it aside.*
6 Turn the oven temperature down to 350 degrees F. Line a baking sheet with parchment paper.
7 Spread tortilla chips on a sheet pan in a single layer. Top them off with half of the cheese, black beans, and shredded chicken ensuring that they are distributed evenly.
8 Continue with a second layer of chips, cheese, beans, and shredded chicken.
9 Bake for 15-18 minutes or until the cheese is fully melted.
10 Right before serving, top it off with your favorite nacho toppings and serve while still hot.