Loaded Shredded Chicken Nachos

1. Prepare the pico de gallo: Finely dice the tomatoes, one jalapeño, and white onion. Combine in a bowl with chopped cilantro, lime juice, and a pinch of salt. Mix and set aside.

2. Prepare the guacamole: In a separate bowl, mash the avocados. Mix in finely diced red onion, chopped cilantro, and a pinch of salt. Set aside.

3. Prepare the chicken: In a small bowl, mix together chili powder, cumin, oregano, salt, and pepper. Season the chicken breasts on both sides.

4. Cook the chicken: Heat olive oil in a cast-iron skillet over medium-high heat. Cook the chicken breasts for 5-7 minutes per side, until cooked through. Remove from the skillet and shred using two forks.

5. Prepare the cheese sauce: In a saucepan over medium heat, melt the butter. Sauté the diced onion until translucent. Whisk in the flour and cook for one minute.

6. Slowly whisk in the chicken broth until smooth. Bring to a simmer and cook until thickened.

7. Reduce the heat and stir in the shredded cheese until fully melted. Mix in the diced green chiles, heavy cream, and black pepper.

8. Assemble the nachos: Spread the tortilla chips on a large serving tray or baking sheet.

9. Pour the warm cheese sauce over the chips, followed by the shredded chicken.

10. Top with pico de gallo, dollops of guacamole, and sour cream.

11. Garnish with sliced jalapeños and extra cilantro before serving.