INGREDIENTS
2 cups
cooked shredded chicken (use storebought rotisserie chicken to save time)
1/2 cup
red enchilada sauce
about 8 ounces corn tortilla chips
1/2 cup
cooked black beans
1/2 cup
bell peppers, diced small (I used red and yellow)
1/2 cup
corn (I used frozen; thaw before using)
2 cups
Mexican shredded cheese blend
1/4 cup
pico de gallo
1 tsp
fresh cilantro, finely minced
guacamole, sour cream, or your other favorite Mexican-inspired fixings, optional