Ingredients
Scale
- 2 teaspoons olive or vegetable oil
- 1 medium yellow onion sliced
- 1 pound boneless, skinless chicken breast
- 28 ounces Old El Paso red enchilada sauce
- 1 bag corn tortillas chips (You won’t need the entire bag.)
- 16 ounces Old El Paso traditional refried beans
- 1/2 cup queso fresco cheese
- 1 cup sour cream (approximate measure)
Instructions
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Add oil to a large skillet, and heat over medium-high heat. Add sliced onions, and sauté until tender and starting to brown.
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Place chicken breasts on top of cooked onions, and pour enchilada sauce on top. Reduce heat to medium, cover, and simmer for 20 minutes, turning chicken over once during cooking.
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Meanwhile, heat refried beans in microwave or in another pan on the stovetop.
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When chicken is done, remove it from the sauce to shred with two forks. Return meat to the sauce.
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Place a layer of chips in the bottom of individual serving bowls. Pour chicken and a generously amount of sauce over the chips in each bowl. The chips should be soaked and softened when served, so don’t skimp on the sauce.
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Place a scoop of beans and a dollop of sour cream in the center of each bowl, and crumble cheese evenly over the top. Serve and enjoy!
- Prep Time: 5
- Cook Time: 25