Easy Skillet Chicken Chilaquiles

Preheat oven to 350°F.

In an extra-large oven-proof skillet (mine is 12 inches in diameter) over medium-high heat, stir together green enchilada sauce and chicken broth. Bring to a boil and then reduce heat just a bit. Cook, stirring occasionally, until slightly thickened. This should take about 5 minutes. Taste and add a bit of salt and pepper, if desired.

Add tortilla chips to skillet, crushing them just slightly as you do so. Stir to coat as evenly as you can, and level the chips out in the bottom of the skillet. Add shredded chicken to the top of the chips, leaving a border of bare chips around the perimeter of the skillet.

Place skillet in oven for 15–20 minutes, or until heated throughout. Serve immediately with any garnishments that you like.

Notes:
1. For the green enchilada sauce, I recommend Archer Farms “Roasted Salsa Verde, thick and chunky, mild” from Target.
2. Optional garnishings include crumbled Cotija cheese, shredded Mexican blend cheese, sour cream, guacamole, pickled red onions, sliced radishes, black beans, and fresh chopped cilantro.