Chicken Chilaquiles
- Ready In:
- 2hrs
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 1 lb boneless skinless chicken breast, cooked,shredded
- 1⁄2 teaspoon garlic powder
- 1 dash cayenne pepper
- 1 (14 1/2 ounce) can diced tomatoes with mild green chilies, undrained
- 1 (15 ounce) can mexican style beans (ranch style beans will work fine)
- 1 (14 1/2 ounce) can Mexican-style corn, drained
- 1⁄2 cup water
- 2 cups nacho cheese flavored tortilla chips, slightly broken
- 2 cups shredded Mexican blend cheese
- 2 tablespoons chopped fresh cilantro
directions
- Spray large non-stick skillet with non-stick cooking spray.
- Heat over medium-high heat until hot.
- Add chicken; sprinkle with garlic powder and cayenne pepper.
- Cook and stir 2 minutes.
- Add tomatoes, beans, corn and water; mix well.
- Reduce heat to medium-low.
- Cover skillet, and cook 5 minutes.
- Add chips and 1 Tbsp of cilatro; stir gently to mix.
- Cook 5 to 7 minutes, until mixture has reduced, and chips are softened.
- Sprinkle with cheese.
- Cover, cook an additional 2 to 3 minutes, or until cheese is melted.
- Sprinkle remaining tablespoon of cilantro over top.
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RECIPE SUBMITTED BY
Gingerbear
United States
Me and my boyfriend have been together for 11 years now. We live on 40 acres and have 6 dogs and 4 Tennessee Walkers. We both work a lot of hours so there is never enough time in a day to get everything done. I absolutely love the outdoors. I also enjoy lifting weights, reading and playing with all of my beautiful animals. I absolutely love, love and love to cook. I like to cook a variety of things and also like love to bake. I like to just get in the kitchen and experiment with different things. If something does not turn out for me such as pie crust or gravy I will keep trying until I can make it work. Only problem is, when I finally make it work it may not work again the time after that. It is fun though and I do consider myself a pretty good cook for the most part. I also love slow cooker recipes. Those are my most favorite in the winter months.