This dish is like elevated nachos- simple, delicious, and perfect after a long day of teaching and a long night of study!
Six 6-inch corn tortillas
1⁄2 pound chicken breast, cut into strips
15 ounce can pinto beans
4 ounces red enchilada sauce
1 tablespoon taco seasoning
2 ounces shredded cheddar-jack blend
Salt, pepper, oil
Preheat oven to 450 degrees F.
Stack 6 tortillas; cut in half, then cut into 1⁄2-inch strips. Toss on a rimmed baking sheet with 2 tablespoons oil and a pinch each of salt and pepper; spread into an even layer.
Bake tortilla strips on upper oven rack until crisp and browned in spots, stirring halfway through cooking time.
While tortilla strips bake, pat chicken dry. Heat 1 tablespoon oil in a medium ovenproof skillet over medium-high. Add chicken in an even layer; season with salt and pepper. Cook, stirring occasionally, until just starting to brown, about 5 minutes.
To skillet with chicken, add chopped garlic; cook, stirring occasionally, until fragrant, about 30 seconds. Stir in beans and their liquid, red enchilada sauce, taco seasoning, and 1⁄2 cup water; bring to a boil over high heat. Lower heat and simmer, about 2 minutes. Season to taste with salt and pepper.
To same skillet, stir in half the tortilla strips until combined. Sprinkle remaining tortilla strips and cheese evenly over top. Bake on upper oven rack until cheese is melted and tortilla strips are golden-brown.
Let chicken and bean chilaquiles stand for 5 minutes before serving. Enjoy!