This simple dish makes an excellent lunch or dinner. I call it cheater because it’s really a nacho-hybrid, not the classic recipe. I just melded the flavors I love from the original with the cheese and corn chips that my kids never turn down.
As far as flavor, the salsa verde provides a delicious base and softens the corn chips, making them reminiscent of a tasty enchilada. The cheddar and cooked chicken are tasty protein and the garnish gives you a lovely herbaceous finish.
All in all, it’s a fast, family-friendly meal that flies together which is just what you want when the focus is on nature and not getting fussy in your cooking.
Cheater Chicken Chilaquiles
14 oz green salsa
1 tablespoon butter
4 cups corn chips
2 cups shredded cooked chicken (buying a rotisserie chicken is a great way to save time)
1 1/2 cup grated cheddar
Prep your ingredients in advance since this dish cooks fast. All the ingredients cook in a cast iron. My fastest prep was to use the cast iron on a portable gas grill. This will also work on a charcoal bbq or in a fire pit on top of a grill grate.
Heat the salsa verde in your cast iron. Add in butter and stir to combine with a spatula. Add in corn chips and stir to coat in the sauce. Next, add in chicken and stir once more. Then top with cheese and cook until sauce is bubbling and the cheese melts.
Top with several drizzles of sour cream, sliced radish, cilantro, and scallion. Serve with your favorite hot sauce (for the adults).