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Chicken Chilaquiles

Chicken Chilaquiles....Kicked up Nachos!

Homemade tortilla chips, 16 oz.
3 to 4 cups homemade enchilada sauce or favorite salsa
1 cup shredded Monterey Jack
1/2 cup queso fresco, crumbled
2 cups shredded chicken

In a 9x13 pan, pour a cup of salsa or sauce in the bottom of pan to coat evenly. Add a layer of chips to cover the sauce, add the chicken, 1/2 of the jack cheese and another layer of sauce. Top with another layer of chips, then sauce and remaining cheese.

Bake in preheated 350ºF oven for 30 minutes.

Note: I used leftover chicken I had cooked in a salsa verde with peas and carrots. This recipe works best with homemade chips, the thicker, the better.

Other recipes by Sonia:

Beef Chili
Buñuelos
Cheesy Chorizo Bread
Dulce de Leche and Chocolate Chip Chimichangas
Pork Chile Colorado
Polvorones (Mexican Shortbread Cookies)
Shrimp-Stuffed Little Chiles
Pork Chile Verde
Lemon Pepper Chicken Fajitas
Simply Seasoned Shrimp