Start by Placing a steamer basket in an Instant Pot with 1 cup of water and 2.5 pounds frozen chicken breasts. Then season with the taco seasoning. Set Instant Pot to pressure setting and the timer to 25 mins. Once done let pressure release naturally for 10 minutes and then release remaining pressure.

In a mixer fitted with a paddle attachment, put the chicken breasts in with about half a bottle of salsa verde and mix on low speed for about 30 seconds, increasing to medium for about 30 more seconds until completely shredded.

Then Dice your onion, quarter your tomatoes, chop your fresh jalapenos, chop olives, and prep any other toppings you like.

Line a sheet pan with foil and add a layer of tortilla chips to the pan. sprinkle the chips with garlic powder, onion powder, chili powder, cumin and a layer of grated cheese. Repeat with another layer, but add green chilis, onion, black beans, chicken and lots of extra cheese!

Preheat the oven to 350 degrees F

Finally Bake for 10 minutes or until cheeses are melted and chicken is hot.