Begin by cooking your chicken breasts in a skillet over medium heat for about 10-12 minutes. Pour in the green enchilada sauce, adding minced garlic, cumin, and onion powder. Stir occasionally until the chicken is fully cooked and no longer pink in the center.

Once the chicken is cooked, remove it from the skillet and let it cool slightly on a cutting board. Using two forks, shred the chicken into bite-sized pieces, mixing it well with the enchilada sauce.

Return the remaining enchilada sauce to the skillet over low heat and let it simmer for a few minutes until thickened, stirring occasionally. Mix the shredded chicken back into the sauce.

Lightly grease a foil pan, then layer tortilla chips at the bottom. Add a portion of the chicken mixture, followed by beans and corn, and sprinkle with shredded cheese.

Cover the nachos with foil and position the pan over indirect heat on the campfire or grill, cooking for about 10-15 minutes until the cheese is melted.

Once melted, remove the foil and add fresh toppings such as guacamole, salsa, jalapeños, chopped tomatoes, or cilantro before serving.