Chicken Chilaquiles

• 1 lb boneless skinless chicken breast, cooked,shredded
• 12 teaspoon garlic powder
• 1 dash cayenne pepper
• 1 (14 1/2 ounce) can diced tomatoes with mild green chilies, undrained
• 1 (15 ounce) can mexican style beans (ranch style beans will work fine)
• 1 (14 1/2 ounce) can Mexican-style corn, drained
• 12 cup water
• 2 cups nacho cheese flavored tortilla chips, slightly broken
• 2 cups shredded Mexican blend cheese
• 2 tablespoons chopped fresh cilantro

1. Spray large non-stick skillet with non-stick cooking spray.
2. Heat over medium-high heat until hot.
3. Add chicken; sprinkle with garlic powder and cayenne pepper.
4. Cook and stir 2 minutes.
5. Add tomatoes, beans, corn and water; mix well.
6. Reduce heat to medium-low.
7. Cover skillet, and cook 5 minutes.
8. Add chips and 1 Tbsp of cilatro; stir gently to mix.
9. Cook 5 to 7 minutes, until mixture has reduced, and chips are softened.
10. Sprinkle with cheese.
11. Cover, cook an additional 2 to 3 minutes, or until cheese is melted.
12. Sprinkle remaining tablespoon of cilantro over top.

chicken, garlic, cayenne pepper, tomatoes, mexican style beans, corn, water, nacho cheese, blend cheese, fresh cilantro

Taken from www.food.com/recipe/chicken-chilaquiles-26709 (may not work)