Cheesy Enchilada Chicken Chilaquiles
Cheesy, easy, spicy, and perfect for the big game!
Servings: 6
Equipment
Ingredients
- 2 cups (230 g) corn tortilla chips
- 10 ounce (284 g) can of medium enchilada sauce
- 2 cups (280 g) shredded chicken
- 1 ½ cups (198 g) 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.2 cups corn tortilla chips, 10 ounce can of medium enchilada sauce
- 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.2 cups shredded chicken, 1 1/2 cups freshly shredded Colby Jack cheese
- Top with jalapeño slices, if using.slices pickled jalapeño
- Serve warm and enjoy!
Notes
Feel free to top this dish with whatever else you love, such as: sour cream, green onions, etc.
Nutrition
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
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