Spicy Chicken Chilaquiles
 
 
Ingredients
  • 2 boneless, skinless cooked chicken breasts halves, shredded (a rotisserie chicken from the grocers works well)
  • 430 ml jar mild or medium salsa
  • ¾ cup chicken broth
  • 1 540 ml can drained, rinsed black beans (we used black turtle beans)
  • 1 yellow pepper, diced
  • 1/8 cup canned jalapeno slices, drained and chopped, or more as desired
  • 1/2 cup black sliced calamata olives
  • 2 tsp cumin
  • ½ cup sour cream
  • 1 large bag tortilla chips (we used Tostitos Cantina Extra Thin)
  • 1/2 cup chopped cilantro
  • 2 - 4 cups shredded Tex Mex or Mexican cheese, as desired
Toppings
  • sour cream
  • scallions (green onions) diced
  • cherry tomatoes, chopped
  • avocado slices
  • lime wedges
Instructions
  1. Preheat your oven to 350F.
  2. Shred the cooked chicken breasts and set aside. In a large saucepan, add the salsa and chicken broth and heat over a low heat until simmering. Add the shredded chicken, black beans, diced yellow pepper, jalapeno peppers and olives then simmer to warm through. Add cumin and adjust to taste.
  3. Stir in the sour cream to blend.
  4. Spray a 9x13" baking dish or a few small single serving casserole dishes with cooking spray. I found the smaller, deeper dishes were moister than the single large baking pan.
  5. Scatter a layer of tortilla chips to cover most of the bottom of each dish, gently breaking any chips that are too large for the dish.
  6. Spoon half of the salsa mixture over top, sprinkle with half of the cilantro and then half of the cheese. Repeat a second time, ending with the cheese on top.
  7. Bake for 10-15 minutes for smaller casseroles, 20-25 minutes or until the cheese is bubbly and the dish is cooked through.
  8. Serve by topping slices with tomato, green onions, and avocado.
Notes

This dish can be made more or less spicy with the type of salsa used and the quantity of jalapeno peppers.
Watch the baking time, the smaller single casserole dishes baked in only 10 minutes because the filling was warm and then put straight into the oven once assembled. It's better to take out when the tortilla chips just begin to turn brown and cheese is just melted.
Recipe by Just a Smidgen at https://justasmidgen.com/2014/01/09/spicy-chicken-chilaquiles/