Easy Mexican Chicken with Tortilla Chips

There are times when a really easy and good recipe is what I need to prepare during a busy work week.  I’m all about making everything from scratch and nothing can compare to the freshness and flavor of homemade, but in all honesty, I am a busy gal!  Plus, I have a hungry teenage son at home!

 I saw a post from Claudia on What’s Cooking Italian Style and immediately loved the idea and perfect this week for Cinco de Mayo!  Her recipe used ground beef and I used roasted chicken.  The presentation is so “party” and festive!  It can be served with additional tortilla chips for scooping up the yummy goodness or simply plated as the bottom layer is slightly crushed chips.  Toppings and spiciness are completely personal preferences.  My son and I like spicy food so jalapeno peppers are generously sprinkled on top as well as using a spicy vegetarian refried beans and salsa.

Prepare a pitcher of Margaritas and finish off with my Avocado Pie or Mojito Cheesecake

 Easy Mexican Chicken with Tortilla Chips

1 bag Tortilla Chips  (about 1 cup for baking, remaining for serving)

4 cups roasted chicken, homemade or rotisserie, torn in chunks

1 can vegetarian refried beans

1 jar prepared salsa (about 1 cup plus)

1 ear of corn, kernels cut off (about 1/2 cup corn)

1 cup shredded Monterey Jack Cheese or your choice

Toppings:  ½ cup sour cream, chopped jalapeños, diced seeded tomatoes, chopped black olives, sliced green onions, chopped avocado

Preheat oven to 350 degrees.  Combine roasted chicken with refried beans, corn and salsa.  Mix well to combine, add more salsa if the mixture feels too dry.  Line a large baking dish with tortilla chips, pressing down on them to break into bite sized pieces.  Spread the chicken, bean and salsa mixture over the chips and top with cheese.  Bake for 20-30 minutes or until cheese is melted and hot and bubbly.  Remove from the oven and sprinkle with toppings of your choice.  Serve with additional chips if desired.

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