This recipe was born from one of those evenings where I had an empty fridge and pantry and had no idea what to make. I whipped this together from what I had on hand and it instantly became a favorite of mine and Philip's. It's too spicy for Michaela, so I usually set apart some non-marinated chicken and make a small quesadilla for her.
Chicken thighs, enough for your family
Salsa, enough to cover chicken
Corn Tortillas, 2-3 per family member
Cheddar Cheese, shredded
Marinate the chicken in the salsa for at least 1 hour. Cut or tear the corn tortillas into 8 triangles and lightly spray both sides with olive oil cooking spray. Lay out on a baking sheet and bake at 4oo for 7-10 minutes or until crispy. Cook the chicken in a skillet and then cut or shred. Layer the tortilla chips, chicken, and cheese on a plate and serve.