Follow these steps for perfect results
chorizo
crumbled
chicken breast
cubed
tortilla chips
broken
corn kernels
frozen
green enchilada sauce
sour cream
Monterey Jack cheese
shredded
Preheat an oven to 400 degrees F (200 degrees C).
Cook the chorizo in a skillet over medium heat, stirring to break it into tiny pieces.
Add the raw chicken to the skillet with the chorizo.
Cook and stir the meats together until the chicken is no longer pink in the center, about 10 minutes.
Spread half of the tortilla chips over the bottom of a casserole dish.
Top the chips with the cooked chorizo and chicken mixture.
Sprinkle the corn evenly over the meats.
Layer the remaining chips over the top.
Whisk together the green enchilada sauce and sour cream in a mixing bowl.
Pour the enchilada sauce mixture over the top of the casserole.
Top the casserole with the shredded Monterey Jack cheese.
Bake the chilaquiles in the preheated oven until the casserole is bubbly and the chips begin to brown, 15 to 20 minutes.
Expert advice for the best results
For a spicier dish, use a hotter enchilada sauce or add a pinch of cayenne pepper.
Add black beans for extra protein and fiber.
Everything you need to know before you start
15 minutes
Can be assembled ahead of time and baked later.
Serve hot in the casserole dish or plate individual portions.
Garnish with chopped cilantro and diced avocado.
Serve with a side of Mexican rice and refried beans.
Pairs well with the spicy flavors.
Acidity cuts through the richness of the dish.
Discover the story behind this recipe
Traditional Mexican comfort food.
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