1 small onion, diced
1 small jalapeño pepper, diced and seeds removed
1 Tbsp. butter
2 cans (14.5 oz.) diced tomatoes with green chilies
1/2 cup chicken broth
10 corn tortillas cut into quarters (bagged corn tortilla chips can be used)
2 cups cooked H-E-B Rotisserie Chicken, shredded
* vegetable oil to fry chips
1 to 2 cups shredded mexican cheese
In a large skillet sauté onion and pepper in 1 tablespoon of butter until lightly browned. Add tomatoes and chicken broth. Reduce heat to a simmer.
Heat vegetable oil in skillet over medium heat for 2 minutes. Fry the tortilla quarters in batches until golden brown. Drain on paper towels.
In a large casserole dish layer tortillas on the bottom. Sprinkle chicken over chips. Pour tomatoes over chicken and chips. Sprinkle with cheese and serve. Serve with refried beans and scrambled eggs.
No Nutritional Information Available
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