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Cheesy Enchilada Chicken Chilaquiles

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Cheesy, easy, spicy, and perfect for the big game! You might need to make an extra skillet of these! #sponsored #oldelpaso

Cheesy, easy, spicy, and perfect for the big game! You might need to make an extra skillet of these! #sponsored #oldelpaso

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!

Cheesy, easy, spicy, and perfect for the big game! You might need to make an extra skillet of these! #sponsored #oldelpaso

My favorite enchilada sauce to use is 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! You might need to make an extra skillet of these! #sponsored #oldelpaso

Cheesy, easy, spicy, and perfect for the big game! You might need to make an extra skillet of these! #sponsored #oldelpaso

Cheesy Enchilada Chicken Chilaquiles

Cheesy, easy, spicy, and perfect for the big game! 
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Servings: 6
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Ingredients 

  • 2 cups corn tortilla chips
  • 1: 10 ounce can of medium enchilada sauce
  • 2 cups shredded chicken
  • 1 ½ cups freshly shredded Colby Jack cheese
  • slices pickled jalapeño, for topping (optional)

Instructions

  • 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!

Notes

Feel free to top this dish with whatever else you love, such as: sour cream, green onions, etc.

NUTRITION FACTS

Serving: 1 serving | Calories: 416 kcal | Carbohydrates: 30 g | Protein: 23 g | Fat: 23 g | Saturated Fat: 9 g | Trans Fat: 1 g | Cholesterol: 66 mg | Sodium: 846 mg | Potassium: 231 mg | Fiber: 3 g | Sugar: 4 g | Vitamin A: 695 IU | Vitamin C: 1 mg | Calcium: 298 mg | Iron: 2 mg

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.

Course: Appetizer
Cuisine: American
Keyword: game day
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