Ingredients

• 0.25 pounds chorizo
• 2 skinless , boneless chicken breast halves, cut into 1-inch cubes
• ½ , 10 ounce
• 1 cup frozen corn kernels
• 1 , 19 ounce
• 0.5 cups sour cream
• 2 cups shredded Monterey Jack cheese

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Heat a large skillet over medium-high heat. Cook and stir chorizo in the hot skillet until crumbly, about 5 minutes. Add chicken; cook and stir until chicken is cooked through and no longer pink in the center, about 10 minutes.
3. 3 Spread 1/2 of the tortilla chips over the bottom of a casserole dish; top chips with chicken mixture. Sprinkle corn evenly over chicken mixture and layer remaining chips on top. Whisk green enchilada sauce and sour cream in a mixing bowl; pour over chips and top with shredded Monterey Jack cheese.
4. 4 Bake chilaquiles in the preheated oven until casserole is bubbly and the chips begin to brown, 15 to 20 minutes.

Nutrition per serving