Bake the taquitos. Preheat your oven to the temperature listed on the taquito package (usually 400°F). Take the taquitos out of the package and place them in a single layer on a baking sheet lined with foil or parchment paper (for easy cleanup). Put the baking sheet in the oven and bake for the amount of time listed on the package, flipping them halfway through so both sides get crispy. They’re done when they look golden brown and the edges feel crunchy.

Prepare the chicken verde. Since it’s already cooked, all you need to do is heat it. Empty the chicken into a microwave-safe bowl and microwave in 30–45 second bursts, stirring in between, until it’s warmed through.

Make the lime crema. In a small bowl, add 1/2 cup of sour cream or plain greek yogurt. Squeeze in the juice of one lime. Stir with a spoon until it’s smooth and thin enough to drizzle with a spoon. Set aside.

Layer the nachos. Once the taquitos are crispy, take them out of the oven. Start layering the ingredients. Place the taquitos close together in a single layer, almost like you’re building the “chips” for nachos. Sprinkle the warmed chicken evenly on top of the taquitos. Then sprinkle the shredded cheese and all over the chicken.

Melt the cheese. Turn your oven to the BROIL setting. Put the sheet pan with the taquitos, chicken, and cheese into the oven for 2–3 minutes, just until the cheese melts and starts to bubble. Keep a close eye on it so it doesn’t burn.

Add toppings. Take the "nachos" out of the oven. Spoon salsa and guacamole over the top or serve it on the side to dip them in. Drizzle the lime crema across everything. If you’re using cilantro, sprinkle a little on for color. Add lime wedges on the side for anyone who wants extra zing.

Serve and enjoy. Bring the whole tray straight to the table (careful, the pan will be hot). Serve right away while the taquitos are still crispy and the cheese is melted.