Cheesy Chicken Chilaquiles for Two

You’ve never had chilaquiles like this before—trust us. We made them extra cheesy like the traditional recipe, but then we made it extra easy with tortilla chips instead of corn tortillas. It’s perfectly portioned for two, but don’t be surprised if you’re reluctant to share.

📝 Ingredients

• 1 can (10 oz) Old El Paso™ Mild Red Enchilada Sauce
• 1 1/2 cups shredded cooked chicken
• 3 cups thick tortilla chips (about 30 chips)
• 1/2 cup shredded Cheddar cheese (2 oz)
• 1/4 cup sour cream
• 1/2 avocado, pitted, peeled and chopped
• 2 tablespoons finely chopped red onion
• 2 tablespoons chopped fresh cilantro leaves

👨‍🍳 Instructions

1. 1In 10-inch nonstick skillet, cook enchilada and chicken over medium heat 2 to 3 minutes, stirring occasionally, until hot. Add chips; cook and stir until chips are completely coated in sauce and slightly softened, 1 to 2 minutes. Sprinkle cheese over top; cover and cook 2 to 3 minutes or until cheese is melted.
2. 2Garnish with remaining ingredients, and serve immediately.