Chicken Chilaquiles Skillet

1. Preheat the oven to 425ºF. Cut each tortilla into eight wedges. Spread vegetable oil on the sheet tray. Lay a single layer of chips on the sheet tray, then drizzle with 2-3 teaspoons of oil. Place in the hot oven for 4-6 minutes, flipping the tortilla chips over with a spatula halfway through the baking process. Set a timer and watch them closely so they don't burn! The tortilla chips should be a bit browned and crisped.
2. Place the skillet on medium-high heat with 2-3 teaspoons of oil. Heat for 3 minutes, then carefully add the fajita diced chicken. Cook for 5-6 minutes, stirring occasionally. For food safety, cook to a minimum internal temperature of 165ºF.
3. Lower the heat to medium, then pour in the green chile sauce. Rinse the container with two tablespoons of water and add that. Bring to a low simmer, then stir in the seasoned black beans and spinach.
4. Layer the crispy tortillas on top of the casserole and gently press into the sauce. Sprinkle the shredded cheese on top and place in the oven for 5-7 minutes or until the cheese is fully melted. Turn off all heating elements.
5. Use a knife to cut through the chilaquiles, then scoop onto each plate. Dollop on some crema. Buen provecho!

Place your meal kits in the refrigerator upon receipt. *Thoroughly cook all ingredients that come in contact with raw proteins (meats, poultry, seafood, and eggs). You consume raw or undercooked proteins at your own risk. **Food has been prepared in a kitchen that uses products containing wheat, soybeans, milk, peanuts, tree nuts, shellfish, fish, sesame, and eggs and may contain traces of these allergens.