1jalapenodiced (take out the seeds and ribs for less heat)
3clovesgarlicminced
10ounces1 can green enchilada sauce
2cupsshredded cooked chicken
2large handfuls tortilla chips
4ouncesMonterrey Jack cheesegrated
pickled jalapenos and diced tomatoes for topping
Instructions
Preheat the oven to 375F and a 10-inch ovenproof skillet to medium high heat with a drizzle of olive oil.
When the skillet is hot, add the bell pepper, onion, jalapeno, and garlic with a sprinkle of salt. Saute the veggies for five minutes, stirring as you go, until the veggies have softened slightly. Add the chicken, chips, and enchilada sauce to the skillet and turn the heat off. Stir to coat everything evenly in sauce.
Top the skillet with all of the cheese and place in the oven. Bake the chilaquiles for 10-15 minutes until bubbly throughout and slightly crispy at the edges.
Serve immediately topped with anything you like. I love this alone or with black beans. Enjoy!