Heat a non-stick pan over medium heat, place the chicken in the pan and cook for 5 minutes, then flip on the other side and cook for another 5 minutes or until cooked through. Transfer the chicken to a large bowl with all the juices.
Now, add the remaining oil to the pan, along with the onion and bell pepper. Cook for 2-3 minutes until softened. Add the tomatoes and cook for only one minute.
3 bell peppers, 1 red onion, 3 tomatoes
Slice the chicken into small chunks and add along with any juices to the pan; stir to combine everything well. Turn off the heat.
Now, in a medium-size oven-safe dish, add corn chips, cheese, chicken, cheese in layers and scatter lots of cheese on the top.
200 g thick corn chips, 2 cups cheddar cheese
Bake for 10 minutes or until cheese is melted.
Add chopped Jalapenos and coriander on top, then serve immediately.
Notes
Use boneless, skinless, and chopped into bite-size pieces of chicken thighs. The texture will be more desirable, and your finished Chicken Fajita Nachos will be easier to eat too.
Don't put your leftover chicken to waste! Use your leftover cooked chicken in making this recipe.
I highly recommend buying good quality, thick corn chips because thin corn chips could easily become soggy.