Chef’s Name: Ranelle Mathews

Age: 38

Family Members: 4

Community of Residence: Leucadia

Hobbies/ Interests: Family, beach, travel

About the Recipe: Quick and tasty dish – great for feeding a party!

About the Chef: Mother of two silly girls and married for 15 years to my love, Mike.


[tabs] [tab title=” Ingredients”]
  • 1 large bag of El Napolito corn chips
  • 1 whole roasted chicken from Sprouts
  • 1-2 large cans of green enchilada sauce
  • 1 block of preferred cheese
  • 1 bunch of cilantro
  • Sour cream
  • Avocado
[/tab] [tab title=” Directions”]
  • Grate desired amount of cheese.
  • Shred chicken.
  • Layer chips, cheese, chicken and sauce like you would a lasagna.
  • Bake at 350 degrees F until cheese is bubbly (about 10-15 minutes).
  • Top with chopped cilantro.
  • Serve with sour cream and sliced avocado.
[/tab] [/tabs]