Chilaquiles Meets Enchiladas Meets Nachos in This Chicken Ch

• tempo total: 30 minutes

Ingredientes

3 1/2 cups chopped cooked rotisserie chicken

1 (10 ounce) can green enchilada sauce

16 ounces Monterey Jack cheese, shredded, divided

4 green onions, sliced, divided

1 tablespoon olive oil

14 ounces thick-cut homestyle tortilla chips

1 (15 ounce) can pinto beans, drained and rinsed

2 (10 ounce) red enchilada sauce, divided

chopped avocado, sour cream, pico de gallo, and cilantro

Instruções

Preheat the oven to 425 degrees F (220 degrees C). Stir chicken, green enchilada sauce, and 1 cup cheese together in a bowl. Reserve 2 tablespoons green onions for topping. Add remaining green onions to chicken mixture, and set aside.

Drizzle oil in the bottom of a deep 9x13-inch baking dish. Add half the chips to the dish and top evenly with beans and 1 cup cheese. Pour 3/4 cup red enchilada sauce over the top.

Spread chicken mixture evenly over the sauce and top with remaining chips. Pour remaining red enchilada sauce evenly over the casserole; top with remaining cheese. Cover with foil.

Bake in the preheated oven for 20 minutes; uncover, and cook until browned and bubbly, about 10 minutes longer.

Serve topped with desired toppings.

Nicole @nicolesperfectbite