Ingredients

Title Value
1.
Chorizo
¼ pound
2.
Skinless, boneless chicken breast halves, cut into 1-inch cubes
2
3.
Tortilla chips
½ (10 ounce) bag
4.
Frozen corn kernels
1 cup
5.
Green enchilada sauce
1 (19 ounce) can
6. Sour cream ½ cup
7.
Shredded Monterey Jack cheese
2 cups

Cooking

1 . Stage

Preheat the oven to 400 degrees F (200 degrees C).

2 . Stage

Heat a large skillet over medium-high heat. Cook and stir chorizo in the hot skillet until crumbly, about 5 minutes. Add chicken; cook and stir until chicken is cooked through and no longer pink in the center, about 10 minutes.

3 . Stage

Spread 1/2 of the tortilla chips over the bottom of a casserole dish; top chips with chicken mixture. Sprinkle corn evenly over chicken mixture and layer remaining chips on top. Whisk green enchilada sauce and sour cream in a mixing bowl; pour over chips and top with shredded Monterey Jack cheese.

4 . Stage

Bake chilaquiles in the preheated oven until casserole is bubbly and the chips begin to brown, 15 to 20 minutes.