Place all ingredients EXCEPT the chicken and 2 tablespoons of olive oil for cooking in a blender or food processor. Pulse to combine. Place chicken in a zip top freezer bag and pour marinade over the chicken. Seal the bag, turning to coat the chicken, and refrigerate for at least 30 minutes to overnight.
Cook the chicken:
Preheat oven to 400 degrees. Prepare a baking dish with nonstick cooking spray. Remove chicken from marinade and place in baking dish. Cover the dish with foil. Bake for 30 to 45 minutes, depending on the thickness of the chicken, or until a thermometer inserted into the thickest part of the chicken breast reads 165 degrees. Remove the chicken from the oven and allow to rest while covered for 10 to 15 minutes. Then, carefully cut the chicken into bite-size pieces or shred with 2 forks. The chicken can be used immediately or stored in the refrigerator (3 days) or freezer (3 months).
Preheat oven to 350 degrees. Prepare a large baking sheet with aluminum foil for easier clean up. Spray with non stick cooking spray. Layer nacho chips over the pan. Layer on cheese, chicken, beans, and remaining cheese. Bake for 10-15 minutes or until cheese is melted. Top with toppings of choice.
Prepare all your toppings and place out buffet style for everyone to build their own favorite combo