One Pan Chicken Tortilla Skillet

• Gluten free

• Meat

  • 2 Chicken breasts

• Produce

  • 1 1 oz can Corn
  • 3 tbsp Green onions
  • 1 Onion, medium
  • 1 Tomato, large

• Canned Goods

  • 2 cups Chicken stock, low sodium

• Condiments

  • 1 4 oz. can Mexican tomato sauce

• Baking & Spices

  • 1 tsp Chili powder
  • 1 Red pepper
  • 1 Salt and pepper

• Oils & Vinegars

  • 2 tbsp Oil

• Nuts & Seeds

  • 1 tsp Cumin

• Snacks

  • 5 cups Tortilla chips, multi grain

• Dairy

  • 1 cup Cheddar cheese

Found on oldhousetonewhome.net

Description

Ingredients

• 2 chicken breasts, either shredded from a rotisserie chicken or you could use raw, cut into strips
• 1 4 oz. can mexican tomato sauce (I like El Pato brand)
• 1 oz can of corn, drained
• 1 medium onion, sliced
• 1 red pepper, cut into strips
• 5 cups of multi grain tortilla chips, crushed into large pieces
• 1 large tomato, diced and then divided in half
• 1 cup cheddar cheese
• 1 tsp. chili powder
• 1 tsp. cumin
• 3 tbsp. green onions, diced
• 2 cups low sodium chicken stock
• 2 tbsp. oil
• salt and pepper to taste

Directions

• Preheat your broiler to high heat.
• If you are using raw chicken, heat an oven safe skillet to medium high heat, drizzle in the oil, then add chicken and cook until browned on both sides, about 5-6 minutes. Remove from pan and set aside.
• Add the onion and red peppers to the skillet and cook until they start to tenderize, about 3-5 minutes.
• Add the tomato sauce, half the tomato, chicken stock, cooked chicken, corn, cumin, chili powder and half the tortilla chips to the skillet.
• Let cook until the liquid is absorbed into the tortilla chips.
• Add remaining chips and cheese and place under the broiler. Broil for about 3-4 minutes or until golden brown and bubbling. Top with green onions and remaining tomato and serve immediately.