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.
Kimberley Bevins, Author of Timeless Treasures. e-mail email@example.com
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