Skillet Corn and Chipotle Chicken Tortilla Bake.

1. Preheat the oven to 400° F.
2. In a large oven-safe skillet, combine the olive oil, chicken, onion, salt, and pepper. Set the skillet over high heat. Cook, breaking up the meat as it cooks, until browned all over, 5 minutes. Add the taco seasoning, cook another 2 minutes. Then add 1/2 cup water. Stir in the salsa/enchilada sauce and chipotle. Simmer 5 minutes. Remove from the heat and add in the cilantro.
3. In a bowl, combine the corn, cream cheese, yogurt, chili powder, and salt. Stir in 1/2 cup cheese.
4. Dollop 1/3 of the corn mix over the skillet. Add the tortilla chips on top, pressing them gently into the skillet. Add the remaining corn mix by spoonfuls on top of the chips (like nachos). Top with the remaining cheese. Bake for 15 minutes, until the cheese is melted.
5. Serve topped as desired with avocado, cilantro, green onion, and cotija/feta cheese. Enjoy!

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