In a medium sized pot add chicken breasts and enough water to cover. Add bay leaves, chili powder, cumin, garlic, salt, pepper and onion. Bring to a boil and then reduce to simmer. Continue to simmer for 25 minutes, or until chicken is cooked through.
Remove chicken from the pot and allow to cool slightly. Using two forks, shred the chicken completely. Toss with half of the salsa verde and set aside.
Preheat oven to a low broil.
On a large baking sheet spread out chips and sprinkle with the pepper jack cheese. Top with chicken and broil until cheese melts. About 5 minutes. (Keep a close eye though, oven’s very in temperature.)
Top with cotija cheese, avocado, cilantro, radishes and serve with sour cream and extra salsa verde. Enjoy!