Chicken Chilaquiles! Easy weeknight meals for the family or small group!

  • 4 cooked chicken breasts, preferably grilled and chopped into medium size cubes
  • 1 bag corn tortilla chips
  • 1 white onion
  • 2 cloves garlic
  • 2 cans fire roasted tomatoes
  • 2 c. sweet corn, can or fresh
  • 1 bunch cilantro
  • 3 c. cheedar and jack cheese mix
  1. Preheat oven to 375 degrees. In a large deep skillet or shallow pot add a tblsp of olive oil and saute onion and garlic for 3 minutes. Add the strained sweet corn, cook another minute. After that pour in the cans of tomato and let simmer until most of the liquid evaporates. Season to taste with salt, pepper, cumin, paprika, chili powder. Stir occasionally.
  2. Add chopped chicken and mix with a wooden spoon, heat should be about medium or consistent simmer. After chicken is well coated with the tomato mix gently crush the tortilla chips in their bag until chips are about half their normal size. Pour an even layer of chips over the mixture, but don’t stir. Immediately after, add a generous amount of cheese over the chips and don’t be shy with it! Cover the mix and put in the oven for about 12-15 minutes. Cheese should be melted and bubbling. Remove the top and just before serving add a hand full of picked cilantro leaves. Use a large spoon to dig in! ENJOY!