RECIPE TYPE: Breakfast, Main Dish
SERVES: 6 – 8
PREP TIME 10 minutes
COOK TIME: 30 minutes
INGREDIENTS:
- 3 to 4 cups tortilla chips, broken
- 1 ½ cups cooked, chopped chicken
- 1 ½ cups shredded cheese
- 2/3 cup frozen (or canned, drained) corn kernels
- 1 small tomato, diced (or 1/2 cup diced canned tomatoes)
- ½ cup chopped onion
- 1 can (16-oz.) green or red enchilada sauce
- 4 eggs, beaten
DIRECTIONS:
- Preheat the oven to 350°F. In an 8×8-inch casserole dish, layer tortilla chips with chicken, onion, tomato, corn, and 1/2 of the cheese, top with more chips, and save the remaining cheese for the top.
- Mix enchilada sauce with eggs pour sauce slowly over the chips and press into spaces. Top with remaining cheese.
- Bake at 350°F for 20 to 30 minutes, or until cheese melts. Let cool for 10 minutes before serving. Serve with toppings of sour cream, salsa, and guacamole if desired.
