Try it!
By Sharon Fox
Makes 4-6 servings
4 cups chicken stock
1 boneless, skinless chicken breast (may remove or substitute beef to shred, if desired)
1 bag (7-10 oz) tortilla chips
1 can (16 oz) pinto beans (can substitute black beans), drained
1 1/2 cups cheddar cheese, grated, divided in half
1 1/2 cups Monterrey jack cheese, grated, divided in half
1 can (5.57 oz) olives, sliced
2-3 green onions, sliced
Optional: sour cream, guacamole (or thinly sliced avocado), salsa
Directions
Preheat oven to 350 degrees.
Heat chicken stock over medium-high heat until boiling. Add chicken breast to stock and cook over medium heat until cooked through, approximately 20 minutes. Once cooked through, remove from stock and allow to cool. Set aside.
Spread a thick layering of tortilla chips over a 2-3 qt. (roughly 16 X 9 X 2) casserole dish. Using two forks, shred the chicken breast by holding one fork steady and slowly scraping with the other fork, prongs faced backwards, away from the other fork. Alternatively, you could chop the chicken into small cubes.
Over the tortilla chips, spread the beans evenly. Next, spread half the cheddar and half the Monterrey cheeses over the dish, reserving the remaining cheese for the top. Evenly sprinkle the sliced green onions over the cheese. Cover the cheese layer with the sliced olives. Add the remaining cheese over the entire dish as the final layer.
Place dish in oven, uncovered, for 15-20 minutes or until the cheese is well-melted and the entire dish is heated through. Enjoy with a dollop of sour cream, some salsa or sliced avocados, if desired.
Sharon Fox is the author of COMFORT FOOD FOR THE MIND, BODY, AND SOUL and she has a series of eBooks for Kindle.
She’s also Food Editor for several online magazines and host of a new TV show based in Atlanta, GA “The Healthy Living Show”
For more information please visit her website:
Grab her books AND eBooks at: www.amazon.com/Sharon-YXFVY/ref=ntt_athr_dp_pel_pop_1
This was printed in the February 10, 2013 – February 23, 2013 Edition
