Easy Chicken Chilaquiles Skillet Recipes

Steps:

• 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. Place the raw chicken into 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 and layer the remaining chips over the top. Whisk together the green enchilada sauce and sour cream in a mixing bowl; pour 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.

Steps:

• Heat the oven to 350 degrees F. Arrange the tortilla strips on 2 baking sheets.
• Bake for 10 minutes or until the tortilla strips are crisp and lightly browned. Reserve 5 tortilla strips.
• Heat the oil in a 12-inch skillet over medium-high heat. Add the onion and oregano and cook for 2 minutes, stirring occasionally. Add the garlic and cook and stir for 1 minute.
• Stir in the soup and water and heat to a boil. Reduce the heat to medium. Cook, uncovered, for 5 minutes. Stir in the chicken and black pepper and cook until the mixture is hot and bubbling.
• Stir in the remaining tortilla strips and cook until the mixture is hot. Remove the skillet from the heat. Sprinkle the chicken mixture with the cheese. Top with the reserved tortilla strips and the cilantro, if desired. Serve with the lime wedges.

Steps:

• Place a rack 6 inches from the broiler heat source and heat to high. On a sheet pan, combine tomatoes, onion, garlic and jalapeño, and broil until lightly charred in spots, turning occasionally, about 10 minutes for the garlic and 15 to 20 minutes for the tomatoes, onion and jalapeño. (They should be lightly charred around the edges, but not all over). Transfer to a blender.
• Meanwhile, in a small saucepan combine the broth and dried chiles, and bring to a boil, stirring occasionally. Remove from heat and let stand while the tomatoes and vegetables broil.
• To the blender add the rehydrated chiles with broth, oil, salt and coriander, and purée until smooth.
• Heat oven to 425 degrees. On the same sheet pan (no need to wash), toss chips with 2 cups of the sauce and spread in an even layer. Toss the chicken with the remaining sauce and arrange on top of the chips. Roast until warmed through, about 5 minutes. Garnish with preferred toppings, and serve warm.

Steps:

• IN medium bowl, combine chicken and garlic salt; toss to coat. Spray large nonstick skillet with PAM. Heat over medium high heat until hot. Add chicken; cook and stir 3-5 minutes or until browned. ADD tomatoes, beans, corn and water; mix well. Reduce heat to medium low; cover and cook 10 minutes. ADD Chips; stir gently to mix. Cook 5-10 minutes or until chicken is no longer pink in center and corn is tender, stirring occasionally. SPRINKLE with cheese. Cover; cook an additional 2-3 minutes or until cheese is melted.