Recipe Details
Ingredients
-
¼poundchorizo
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2skinless, boneless chicken breast halves, cut into 1-inch cubes
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½(10 ounce) bagtortilla chips
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1cupfrozen corn kernels
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1(19 ounce) cangreen enchilada sauce
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½cupsour cream
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2cupsshredded Monterey Jack cheese
Cooking Directions
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Preheat the oven to 400 degrees F (200 degrees C).
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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.
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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.
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Bake chilaquiles in the preheated oven until casserole is bubbly and the chips begin to brown, 15 to 20 minutes.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe8 | |
| Calories388 | |
| % Daily Value * | |
| Total Fat 26g |
33% |
| Saturated Fat 12g |
62% |
| Cholesterol 71mg |
24% |
| Sodium 430mg |
19% |
| Total Carbohydrate 21g |
8% |
| Dietary Fiber 3g |
9% |
| Total Sugars 1g |
|
| Protein 19g |
39% |
| Vitamin C 8mg |
9% |
| Calcium 285mg |
22% |
| Iron 1mg |
8% |
| Potassium 371mg |
8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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