Simple Cuisine Menu Chicken Chilaquiles

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Chicken Chilaquiles

"This is a tremendous clean and flavorful Mexican dish. It is excellent topped with bitter cream and chopped cilantro."

Ingredients :

1/four pound chorizo
2 skinless, boneless fowl breast halves, reduce into 1-inch cubes
half of (10 ounce) bag tortilla chips
1 cup frozen corn kernels
1 (19 ounce) can green enchilada sauce
1/2 cup bitter cream
2 cups shredded Monterey Jack cheese

Instructions :

Prep : 15M	Cook : 8M	Ready in : 45M

Preheat an oven to four hundred degrees F (2 hundred ranges C).
Cook the chorizo in a skillet over medium warmth, stirring to interrupt it into tiny pieces. Place the uncooked chook into the skillet with the chorizo; cook and stir the meats collectively until the fowl is no longer red inside the middle, approximately 10 minutes.
Spread half of the tortilla chips over the bottom of a casserole dish; top the chips with the cooked chorizo and fowl mixture. Sprinkle the corn evenly over the meats and layer the final chips over the pinnacle. Whisk collectively the inexperienced enchilada sauce and sour cream in a blending bowl; pour over the pinnacle 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 twenty mins.

Notes :

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