Happy Cinco de Mayo!
Cut corn tortillas in half, then into thirds. Fry triangles of tortilla in hot oil (about 1/4-1/2 inch in bottom of stovetop skillet or electric skillet) and season with Lawry's season salt during cooking. Meanwhile, prepare 2-3 chicken breasts by grilling, boiling, etc. or use cut up Rotisserie chicken.
Coat tortilla chips in red Enchilda sauce of your preference: (1-2 cans if using store bought) or make your own as follows:
1/2 c. (or slightly less) chili powder
3 c. hot water
Soak chili powder in hot water then add:
1/2 t. oregano
1/8 t. cumin
2 1/2 t. chicken bouillon
2 t. salt
1 t. garlic powder.
Then whisk over medium heat: 2 T. oil and 2-3 T. flour to make a roux. Cook down 2 minutes or so. Add soaked chili powder mixture and heat to boiling, stirring until thickened.
Pour sauce over chips...keep over heat. Add chopped, cooked chicken breasts and lots of shredded cheese...I prefer to blend of cheddar and Monterey Jack. Cover to melt cheese. Remove from heat and serve directly from pan.
May serve with sour cream, salsa, peppers, refried or black beans.
Mama's refried beans:
Spread 1 can beans into a pie plate
Reserve some of enchilada sauce and pour around the edges of the pan
Top with shredded cheddar
Bake 325 until bubbling
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