This is an easy go to dish that I modified from a local grocery store center. You can really back off the cheese to make it lower in fat, but really it does not have a lot of fat and calories on it’s own. Use the right chips, and it is also completely gluten free, which is a plus!
I think the key to this sauce is the brand of the salsa verde I use. Rick Bayless’s Frontera Grill sauces are the BEST in my opinion!
- 2 tbsp coconut oil
- 2 lbs. boneless chicken tenderloins
- ½ large onion, chopped to about ¾ cup
- 2 tsp ground cumin
- 3 tsp minced garlic
- 1 can (14.5 oz.) fire roasted diced tomatoes
- 1 can (14.5 oz.) diced spicy red pepper tomatoes
- 1 package Frontera Taco Skillet Sauce, Key Lime Cilantro flavor
- 6 cups white corn tortilla chips
- 1 cup finely shredded Monteray Jack cheese
- ¼ cup chopped fresh cilantro
- ¼ cup chopped green onions
- Sour Cream (optional)
- Preheat oven to 375°. Brush 11x7 inch baking dish with 1 tbsp coconut oil.
- In 4 - 5 quart heavy saucepan heat remaining oil over medium heat. Add chicken and onion and cook until almost done. Then add the cumin and garlic. Add diced tomatoes and cook 4 to 5 minutes until the sauce thickens. Add half of your cilantro into the pan.
- Assemble the chicken bake by layering one-third Frontera taco sauce, one-third tortilla chips, spoon one-third chicken with red sauce over the chips, and ⅓ cup cheese. Repeat two more times. Top with cheese, remaining cilantro and green onions. Bake 25 to 30 minutes or until golden brown and bubbling around edges. Serve with sour cream.