Cheesy Enchilada Chicken Chilaquiles
My 29th birthday was yesterday (I had a lovely spa, house hunting, & food-filled day, if you were wondering) and we’re now into February. One month in 2016 down already! Geez, crazy.
Every year, when my birthday comes around, I always know the following week is the big Game Day. It’s like I associate my birthday every year with the big game since it pretty much flows right into it. I remember one year my birthday fell on the big Game Day but ever since then, I don’t think it’s fallen on that day. I like that though. It gives me two days to celebrate and an extra excuse to have friends over for some finger food and munchies!
This is a sponsored post with Old El Paso™ and Safeway.
To spice up game day, I headed to my local Safeway (I like going there since it’s convenient and they always have what I need) and grabbed my go-to enchilada sauce from Old El Paso when I’m in a pinch. My favorite is their medium red enchilada sauce because it’s not too spicy and it’s not too mild. It’s perfect for these cheesy enchilada chicken chilaquiles! Fun fact about chilaquiles: I finally learned how to say it correctly when I was in San Diego and my friend Kristen and I went to brunch together. It was slightly embarrassing the way I said it prior to knowing how to pronouncing it correctly.
Cheesy, easy, spicy, and perfect for the big game!
- 2 cups corn tortilla chips
- 1: 10 ounce can of Old El Paso medium enchilada sauce
- 2 cups shredded chicken
- 1 1/2 cups freshly shredded Colby Jack cheese
- slices Old El Paso pickled jalapeño, for topping (optional)
- In a 9-inch cast iron skillet, or similar, add tortilla chips. It doesn't have to be perfect, they can be stacked and scattered. Pour enchilada sauce on top.
- Place over medium-high heat and carefully watch the skillet until mixture comes to a simmer. Reduce heat and then let mixture simmer until tortilla chips have softened, about 7-10 minutes.
- Turn on the boiler in your oven.
- Add shredded chicken to the top of the tortilla chips then sprinkle cheese all over. Place under boiler for 5 minutes, or until cheese is completely melted. Watch this carefully as the tortilla chips could char and burn.
- Top with jalapeño slices, if using.
- Serve warm and enjoy!
Feel free to top this dish with whatever else you love, such as: sour cream, green onions, etc.
This is a sponsored conversation written by me on behalf of Albertsons. The opinions and text are all mine.
Posted on February 01, 2016