Ingredients

The following ingredients have 7 Servings
  • 1 tablespoon extra virgin olive oil
  • 1 cup frozen corn kernels (or canned corn, rinsed and drained)
  • 1 pound pre-cooked diced chicken (about 3 cups)
  • 14.5 ounce can fire-roasted diced tomatoes with garlic
  • 1 cup black beans (rinsed and drained)
  • 1/4 cup diced green chiles (from a can)
  • 1 cup enchilada sauce
  • 4 ounce bag tortilla strips (divided)
  • 6 ounce package Horizon Organic Shredded Cheddar Cheese
  • 6 ounce package Horizon Organic Shredded Mexican Cheese (divided)
  • 1 tablespoon fresh chopped cilantro
  • optional: 1/2-1 teaspoon cayenne pepper (to taste)

Instruction

  • Warm a medium skillet over medium-high heat, once you can feel the heat by holding your hand 6 inches over the skillet, drizzle olive oil into pan. Immediately add corn. Use a wooden spoon to create an even layer of corn.
  • Allow corn to cook until golden brown and caramelized, about 3 minutes. Then add chicken and stir. Add diced tomatoes, beans, green chiles and enchilada sauce. Stir to combine and bring to a bubble, stirring occasionally, about 2-3 minutes. Reduce heat to medium. Taste for seasoning, if you prefer more heat add the cayenne pepper to your taste preference. 1 teaspoon was perfect for us. If you like mild spice it may be perfect the way it is.
  • Add 1/2 of the bag of tortilla strips, reserve the remaining for topping the skillet. Add all of the cheddar cheese and 1/2 of the bag of Mexican cheese. Reserve the remaining cheese for topping the
  • skillet. Stir to combine. Sprinkle remaining cheese, chips and cilantro over top.
  • Serve and enjoy!