Ingredients
Scale
- 4 boneless, skinless chicken breasts, diced
- 2 large white onions, diced
- 3 slicing tomatoes, diced
- 6 clove of garlic, crushed
- 1 tbsp paprika
- 1 tbsp Mexican chili powder
- 1 tsp seasoned salt
- ½ tsp salt
- 2 tbsp fresh, minced cilantro
- 2 cup shredded Monterey Jack Cheese
- 2 tbsp oil
- 1 15 oz can refried beans (optional)
- 10 store-bought flour tortillas
- cooking oil
Instructions
- In large skillet, place 2 tbsp oil and saute chicken and onions on medium-high heat until juices run clear and onions are soft.
- Next, add seasonings and tomatoes.
- Bring to a boil, reduce heat and simmer on low for 10 minutes.
For Chips
- Cut tortillas into triangles.
- Drop tortilla chips into 2 inches of hot oil.
- Flip to other side when golden brown.
- Once both sides are golden brown, drain and salt to taste.
- To serve, place chips on large serving platter and place chicken mixture on top.
- Then sprinkle with shredded cheese.
- Garnish with sour cream, chives, refried beans and black olives, if desired.
- Serve immediately.