Place the tomatoes, water and seasonings in a deep large skillet or saucepan and stir. Submerge the boneless, skinless chicken breasts in the mixture and bring to a gentle boil over medium-high heat. Reduce heat to medium and let simmer until chicken is cooked through to 165 F.
Remove the chicken and shred. Tip: Place the chicken in a deep bowl and use a hand mixer or in a stand mixer to shred it quickly.
Meanwhile, continue to simmer sauce until reduced, about 5 minutes. Add the shredded chicken back, stir and continue to cook until all of the liquid is absorbed by the chicken.
Assemble:
Preheat the oven to 400 °F.
On a large baking sheet, spread the nacho chips in a single layer, overlapping slightly. Spoon ¾ cup of the chicken mixture over top followed by ¼ cup of the diced onions and ¼ teaspoon of red pepper flakes. And then half of the shredded cheese.Top with a second layer of chips and the second amount of toppings and cheese.
Bake for 15-20 minutes until the cheese is melted and lightly golden.Serve, garnished with your favorite toppings.
Notes
LeftoversRecipe is best enjoyed fresh. However, leftovers can be stored in the refrigerator in an airtight container for up to 2 days. To reheat, place in an oven safe dish and heat at 300 for 5-10 minutes until warmed through and cheese is melted.*Nutrition estimate based on the assumption that only ¼ of the chicken mixture is used (as is called for in the assembly).