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Chicken Chilaquiles


Thursday, January 01, 2004
4 servings
1 lb. boneless skinless chicken breast, cooked, shredded ½ tsp. garlic powder
Dash of cayenne pepper
1 can (14.5 oz.) diced tomatoes with green chiles, undrained
1 can (15 oz.) Mexican chili beans
1 can (14.5 oz.) Mexican style corn (Mexicorn), drained
1/2 cup water
2 cups Nacho Cheese flavored tortilla chips, slightly broken
2 cups shredded Mexican cheese blend
2 tbsp. chopped fresh cilantro
Spray large nonstick skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add chicken; sprinkle with garlic powder and cayenne pepper. Cook and stir 2 minutes.

Add tomatoes, beans, corn and water; mix well. Reduce heat to medium-low. Cover skillet, and cook 5 minutes.

Add chips and 1 tablespoon of the cilantro; stir gently to mix. Cook 5 to 7 minutes, until mixture has reduced, and chips are softened. Sprinkle with cheese. Cover, cook an additional 2 to 3 minutes, or until cheese is melted. Sprinkle remaining tablespoon of cilantro over the top.
Nutrition Facts:
Kimberley Bevins, Author of Timeless Treasures. e-mail
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