Monday, March 16, 2015

Chicken Enchilada Nacho Casserole

Nachos with an Enchilada flair all layered up into a super yummy crunchy casserole!

1.5-2 lbs (bone in) skinless chicken thighs
1 batch enchilada sauce recipe (or 2 -10 oz cans )

12 oz tortilla chips, roughly crushed
2 cups diced tomatoes(1-14.5 oz can)
2 cups cooked black beans(1-15 oz can, drained and rinsed)
1 cup frozen corn kernels, thawed
1 red bell pepper, diced
1/3-1/2 cup jalapenos or  green chilies (either or both for your heat preference)
2 cups shredded cheese(pepper jack, cheddar, colby jack, monterrey jack....up to you)
3 green onions, sliced
cilantro, chopped

In a roasting pan or baking dish place the chicken thighs, pour over 1/2 of the enchilada sauce.
Cover and Bake at 355 degrees until cooked through (time will depend on thickness of thighs, cook to internal temp of 165)

Cool the thighs and remove all meat from bones and shred well. Set aside.

In a bowl mix remaining enchilada sauce with tomatoes, beans, corn, peppers and jalapenos or chilies. Add cooked chicken and toss well.

Grease a 9 x 13 pan very well. Layer 1/2 the tortilla chips.

Then layer 1/2 the meat/bean/veggie mixture.

Then the other 1/2 of the chips and meat mixture. Top with the cheese, green onion and cilantro.

Cover and bake 30 minutes, uncover and bake 15 minutes more until heated through.

Top with some fresh tomatoes, avocado, shredded greens, sour cream.....just about any nacho ingredient you like!

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