Chilaquiles Armadillo Cafe

• 1 cup chopped red onion
• 1/2 cup chopped vine-ripened tomato
• 1/2 cup cooked corn
• 1/2 cup black beans, drained and rinsed if canned
• 1 cup chopped Swiss chard, washed thoroughly
• 1 cup shredded cooked chicken
• 1/2 cup chicken broth
• 1 cup enchilada sauce(not salsa)
• 1 Tablespoons chopped fresh parsley
• 2 Tablespoons chopped cilantro
• 4 cups tortilla chips
• 1 teaspoon salt (optiona)
• 1/2 teaspoon freshly grd black pepper
• 1 1/2 cups(6 oz) grated queso Chihuahua or mild Cheddar cheese

1. Preheat broiler.
2. In large skillet cook onion, tomato,corn,beans,Swiss chard and chicken over moderate heat, stirring until heated through. Stir in broth, enchilada sauce,parsley and cilantro until combined well. Add tortilla chips, salt(to taste) and pepper and cook (covered or not), stirring occasionally until chips begin to soften, about 5 minutes. Transfer to a 2 qt shallow flameproof baking dish and top with cheese. Broil chilaquiles about 6 inches from heat until cheese bubbles, about 3 minutes.

red onion, tomato, corn, black beans, swiss chard, chicken, chicken broth, enchilada saucenot salsa, parsley, cilantro, tortilla chips, salt, freshly grd black pepper, queso

Taken from www.epicurious.com/recipes/member/views/chilaquiles-armadillo-cafe-1261049 (may not work)