Chicken chilaquiles is a super easy and flavorful Mexican dish. This recipe is an easy version that uses chicken breast, chorizo, tortilla chips, corn, and green enchilada sauce. It tastes great! Top with sour cream and chopped cilantro.
Ingredients
- chorizo: 0.25 pound
- skinless, boneless chicken breast halves: 2 piece (cut into 1-inch cubes)
- bag tortilla chips: 0.5 piece (10 ounce)
- frozen corn kernels: 1 cup
- green enchilada sauce: 1 can (19 ounce can)
- sour cream: 0.5 cup
- Monterey Jack cheese: 2 cups (shredded)
Metric Conversion
Stages of cooking
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Preheat the oven to 400 degrees F (200 degrees C).
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Heat a large skillet over medium-high heat. Cook and stir chorizo in the hot skillet until crumbly, about 5 minutes. Add chicken; cook and stir until chicken is cooked through and no longer pink in the center, about 10 minutes.
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Spread 1/2 of the tortilla chips over the bottom of a casserole dish; top chips with chicken mixture. Sprinkle corn evenly over chicken mixture and layer remaining chips on top. Whisk green enchilada sauce and sour cream in a mixing bowl; pour over chips and top with shredded Monterey Jack cheese.
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Bake chilaquiles in the preheated oven until casserole is bubbly and the chips begin to brown, 15 to 20 minutes.
