Chicken Fajita Nachos Recipe

Preheat the oven to 350 degrees F.
On a cutting board, slice the onion and bell peppers into small strips. Dice the green onion, if using.
Cut the chicken into bite-sized pieces or small strips.In a large bowl, combine the sliced bell peppers, sliced onions, cilantro, oregano, chili powder, salt, garlic powder, and ground cumin. Toss until coated.
Preheat a cast iron skillet over medium high heat with the oil.
When the skillet is hot, add in the seasoned veggies.
Fry the veggies, stirring often, for about 5 minutes until veggies begin to soften.
Move the veggies to one side and add the chicken to the other half of the pan.
Cook, stirring often but keeping the food separate, until the chicken is cooked through and no longer pink about 5 minutes.
Stir the chicken and veggies together then drizzle in the lime juice and cook for another 1 – 2 minutes.
Spread the tortilla chips out in a layer on a large baking sheet lined with parchment paper or on an oven safe platter.
Top the chips with the chicken fajita mixture and the shredded Monterey Jack cheese.
Bake until the cheese is melted, about 5 - 8 minutes.
Garnish the chicken nachos with the sour cream and green onion, if desired.