14-16corn tortillas or 3-4 cups thick tortilla chips
1 1/2cupsshredded cooked chicken
1 1/4cupsgreen salsa
1/2cuplow sodium chicken broth
1/2cupshredded pepper Jack cheese
1/2cupblack beans
Toppings: queso fresco, diced tomatoes, sour cream, avocado, cilantro, more green salsa
Instructions
Baked Tortilla Chips
Preheat oven to 350 degrees.
Stack the corn tortillas and cut them into sixths.
Spray a baking sheet with cooking spray and lay the tortillas in a single layer on the sheet. Brush or spray the corn tortilla triangles with oil and sprinkle with kosher salt. Bake for approximately 10 minutes or until crisp and starting to brown. Remove from the oven and cool on the baking sheet.
Chilaquiles
Preheat oven to broil.
Heat an ovenproof skillet large enough to hold all of the chips over medium heat. When the skillet is hot add in the salsa and chicken broth and stir together. Simmer the sauce until it starts to thicken, about 5 minutes.
Add in the chips and stir them until they are coated in the sauce, then spread them out into an even layer.
Top the chips with the shredded chicken, black beans and pepper Jack cheese.
Place the skillet in the oven and broil until the cheese is melted.
Remove from the oven and top with desired toppings and more green salsa. Serve immediately.
Notes
Storing: You can easily store any leftovers in an airtight container in the fridge for 3-4 days. Keep in mind that this dish is best eaten immediately as the tortillas will become soggier over time, but will still taste delicious! Reheating: The best way to reheat chicken chilaquiles would be to add it to a skillet over medium-low heat. It may need another splash of chicken broth to loosen as the fridge will absorb moisture. Saute gently until it's warmed through. Freezing is not recommended.