Ingredients
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2 cups chicken breasts, cooked and shredded
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1 teaspoon sugar
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1/2 cup thick & chunky salsa
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1 (11 ounce) can whole kernel corn, drained
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2 cups tortilla chips, coarsely broken
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1 medium tomatoes, chopped (3/4 cup)
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1 cup monterey jack and cheddar cheese blend, shredded (try to use the kind with jalapeno peppers cheese blend)
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1/4 cup green onion, sliced
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1 (19 ounce) can mild enchilada sauce
Instructions
- Heat oven to 350 degrees F.
- In medium bowl, mix chicken, sugar, salsa, enchilada sauce and corn.
- Place tortilla chips in an ungreased 8-inch square glass baking dish.
- Top with chicken mixture.
- Sprinkle with onions, tomato and cheese.
- Bake 35-45 minutes or until hot and bubbly.
- If desired, arrange additional tortilla chips around edge of dish.