Yield: 8 servings
Prep: 15 minutes
Bake: 30 minutes
1 20-24 oz bag of tortilla chips
2 c of cooked chicken (diced or shredded)
6 c of chicken stock (boxed, homemade, canned)
8 oz of shredded cheese (sharp cheddar or a mex mix)
5 tsp of chili powder
salt to taste (depends on the salinity of your chili powder)
1 15 oz can of petite diced tomatoes
1 4.5 oz can of chopped green chilies (near the taco shells in the supermarket)
4 oz of shredded cheese (sharp cheddar or a mex mix)
Preheat oven to 350.
Spray a 9x13 casserole dish with oil. Take 2 handfulls of whole chips and put aside for later. Lightly crush the rest of the chips. Spread them in the casserole dish (NOT TIGHTLY). Spread cooked chicken over the chips.
Heat the chicken stock to a slight boil in a saucepan. Add chili powder, salt, 8 oz shredded cheese, tomatoes & chilies. Reduce heat and cook on low until cheese is almost completely melted.
Pour over chips.
Spread the reserved whole chips over top. Sprinkle the ~4oz of shredded cheese. Bake for 30 mins.
Tips & Tricks:
The texture of the chips is similar to a tamale. It's even better reheated the second day, so the large recipe is nice for those like me who love leftovers!
This is a great way to use up the crumbly chips in the bottom of the bag that no one wants to eat.
How kids can help:
Kids can crush chips, open cans, shred cheese.