Chef notes

Rich with a homemade enchilada-inspired sauce and crunchy with every bite, this comforting one-pot meal is layered with flavors and textures. It starts with boneless, skinless chicken thighs: They’re deeply browned in a skillet, followed by bell peppers and onion, picking up all the bits stuck on the bottom.

Next up are the spices, including a generous amount of chili powder, which helps build the base for the sauce. It might seem like you’re adding a lot, but it’s a mild spice and you shouldn’t skimp on it here.

Once the broth and tomatoes are added and the sauce comes to a simmer, it’s time to return the chicken to the skillet. Be sure to lower the heat and let it slowly simmer. In a relatively short amount of time, the thighs will become super tender and shreddable.

The magic here is in the tortilla chips, which are used both as a crunchy topping and folded into the sauce to help thicken it. Use whatever tortilla chips you have on hand or like to eat — yellow or blue corn, restaurant-style or scoop-type, lightly salted or mildly flavored. (Hot tip: You might want to use additional chips to serve alongside as an edible utensil).

This recipe is highly customizable, so it’s a perfect dish to make for a kid-friendly dinner. If you’re hesitant on heat, use diced tomatoes without chiles, or if you welcome a kick, add a few dashes of hot sauce or a pinch of cayenne to the sauce. Set out toppings at meal time and let everyone add what they like to their plates.

Ingredients

1-1¼ pounds boneless skinless chicken thighs
kosher salt, to taste
freshly ground black pepper, to taste
4 tablespoons vegetable oil, divided
1 large sweet bell pepper, cored and thinly sliced
1 small red onion, thinly sliced
2 tablespoons tomato paste
2 tablespoons all-purpose flour
3 tablespoons chili powder
1 teaspoon garlic powder
2 cups chicken broth

1 (10-ounce) can diced tomatoes with green chiles
1 cup frozen corn, thawed (optional)
4 cups tortilla chips, divided
1 cup shredded Mexican blend cheese (4 ounces)
1 (15.5-ounce) can black beans, rinsed and drained
sour cream, for serving
avocado, for serving
chopped fresh cilantro, for serving
lime wedges, for serving
hot sauce, for serving

Fulfilled by

Preparation

Pat the chicken dry with paper towels. Season all over with salt and pepper.

Heat a large, deep (10- to 12-inch) oven-safe skillet over medium-high. Heat 2 tablespoons oil, then add the chicken. Cook for 3 to 4 minutes per side until evenly browned. Transfer the chicken to a plate.

Reduce heat to medium. Add the peppers and onions to the skillet. Cook, stirring occasionally, until starting to soften, about 5 minutes. Stir in tomato paste and cook for 1 minute. Add 1 tablespoon of oil and the flour. Cook, stirring, until everything is coated, about 1 minute. Stir in chili and garlic powders and cook for 30 seconds.

Add broth, canned tomatoes and corn (if using) into the skillet. Bring to a boil, scraping the bottom of the skillet to release any browned bits. Reduce heat to medium-low and return the chicken to the skillet; reserve plate. Simmer, partially covered, until the chicken is cooked and tender, about 20 minutes.

Meanwhile, adjust an oven rack to the center position and heat to 400 F. Place 3 cups of the tortilla chips in a large resealable plastic bag. Close the bag and crush the chips into tiny pieces. Open bag and pour in the remaining 1 tablespoon oil; toss with chips until evenly coated. Add the cheese to the bag and toss until mixed.

When the chicken is tender, turn off heat. Using tongs, transfer chicken to the plate, allowing excess sauce to drip into the skillet. Carefully shred the chicken using tongs and a fork. Return shredded chicken and any accumulated juices to the skillet, along with the beans.

Crush the remaining 1 cup tortilla chips with your hands over the skillet and stir until combined. Season to taste with salt and pepper.

Pour tortilla chip-cheese mixture over the chicken, bean and vegetable mixture. Transfer to the oven and bake for about 15 minutes until lightly browned. Cool slightly, then serve with desired toppings.