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Ingredients

1-2 lbs boneless, skinless chicken breasts
handful corn tortilla chips (I use blue tortilla chips)
12 small corn tortillas
1 jar salsa
1 can diced Mexican tomatoes
1 can of green enchilada sauce
1 1/2 cup frozen corn
1 package taco seasoning or 1-2 teaspoon menudo
1/2 cup of chopped onion
1 can of refried beans
1 can black beans (optional)
Mexican rice (optional)
1 cup shredded pepper jack cheese
1 cup shredded Monterrey jack cheese
1 cup of shredded cheddar cheese

Kitchen Items

9 x 13 casserole dish non-stick cooking spray cheese grater large saute pan - or crock pot

Instructions

First - There is no RIGHT WAY to this recipe. It is fun recipe that I do different every time. And that is why my family And everyone else) loves it so much!

Generally, I cook my chicken overnight in a crock pot with tomato juice and some homemade Mexican seasoning (you can use taco seasoning).
In a rush, cut your chicken breasts into bite size pieces, brown in olive oil, add in onion, taco seasoning, enchilada sauce and 1/2 canned tomato's.

Preheat oven to 375

Spray bottom of your 9x13 casserole dish sprayed with non-stick cooking spray, crunch up your tortilla chips, top with half jar of salsa.
Layer with 4 tortillas.
Add layer of meat, cheese, corn, beans then top with more tortillas.
Repeat.
On final layer, add remainder of your salsa and canned tomatoes and as much cheese as you can take.
Heat in oven until cheese is bubbly

About the author

mamakraft

I am a SA/WAHM with 4 beautiful daughters and one indulgent husband. I love to cook and have a pseudo catering business on the side. I always try to involve my girls in the cooking ... sometimes that is easier than others.