Instructions

• Preheat the oven to 400°F (200°C).
• Prepare the toppings: peel, seed, and cube the avocado; slice the green ends of the 2 scallions thinly; chop the 1/2 cup cilantro; seed and thinly slice the jalapeño; have the 1/2 cup sour cream and salsa verde ready to serve.
• Arrange the 15 oz tortilla chips on a large rimmed baking sheet in mostly one layer (a little overlap is fine).
• Sprinkle 1 cup of the shredded Monterey Jack cheese evenly over the chips.
• Evenly distribute the 2 cups shredded rotisserie (or cooked shredded) chicken, the 15 ounces white beans (rinsed and drained), and the 4 ounces green chiles over the cheese-covered chips.
• Sprinkle the remaining 1 cup of shredded cheese evenly over the toppings.
• Bake in the preheated oven until the cheese is melted and bubbling, about 5 to 7 minutes—check at 5 minutes to avoid overbrowning.
• Remove the baking sheet from the oven and immediately top the nachos with the cubed avocado, sliced scallions, chopped cilantro, and sliced jalapeño.
• Dollop or spoon the 1/2 cup sour cream over the nachos, then spoon salsa verde over the top or serve the salsa on the side.
• Serve the nachos immediately.