Adapted from parade.com
Provided by the Auburn Interfaith Food Closet
RECIPE TYPE: Breakfast, Main Dish
SERVES: 4-6
PREP TIME: 10 minutes
TOTAL 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 oven to 350°F. Wash hands. In a 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 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.
Note: This is often a breakfast dish, but also a main dish if desired. Chicken can be replaced with chorizo, bacon, or beans for a vegetarian alternative.
