Description
Chips and cheese for dinner in under 30 minutes, and includes veggies? Yes!
Ingredients
- 1 whole Bell Pepper, Any Color, Diced
- ½ whole Medium Onion, Diced
- 1 whole Jalapeno, Diced (take Out The Seeds And Ribs For Less Heat)
- 3 cloves Garlic, Minced
- 2 cups Shredded, Cooked Chicken
- 2 whole Handfuls Tortilla Chips
- 10 ounces, fluid Green Enchilada Sauce
- 4 ounces, weight Monterey Jack Cheese, Grated
- Pickled Jalapenos And Diced Tomatoes For Topping
Preparation
Preheat oven to 375ºF and a 10-inch ovenproof skillet to medium high heat with a drizzle of olive oil.
When skillet is hot, add bell pepper, onion, jalapeno, and garlic with a sprinkle of salt. Saute veggies for 5 minutes, stirring as you go, until veggies have softened slightly. Add chicken, chips, and enchilada sauce to the skillet and turn heat off. Stir to coat everything evenly in sauce.
Top skillet with all of the cheese and place in the oven. Bake chilaquiles for 10–15 minutes until bubbly throughout and slightly crispy at the edges.
Serve immediately topped with anything you like. I love this alone or with black beans. Enjoy!
