Chicken Chilaquiles

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  • Makes: 6 servings
  • Prep: 40 mins
  • Bake: 15 mins 350°F
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Chicken Chilaquiles
Ingredients
10
6 inches corn tortillas, cut into 1-inch strips
1
tablespoon vegetable oil
1/3
cup chopped onion (1 small)
2
1
teaspoon dried Mexican oregano or dried regular oregano, crushed
2
14 1/2 ounce can diced tomatoes, undrained
1
canned chipotle chile peppers in adobo sauce, finely chopped, plus 1 teaspoon of the adobo sauce
1
14 ounce can reduced-sodium chicken broth
2
cups shredded cooked chicken
1/4
teaspoon cracked black pepper
1
cup crumbled queso fresco, Cotija, or feta cheese (4 ounces)
 
1/4
cup sour cream
1
tablespoon milk
Directions
  1. Preheat oven to 350 degrees F. Spread tortilla strips in an even layer on two large baking sheets. Bake for 15 minutes. Cool on a wire rack.
  2. In an extra-large skillet heat oil over medium-high heat. Add onion, garlic, and oregano; cook about 3 minutes or until onion is softened, stirring occasionally. Add tomatoes and chile pepper plus the reserved 1 teaspoon adobo sauce. Bring to boiling; cook for 1 minute, stirring occasionally. Add broth; return to boiling. Simmer, uncovered, for 5 minutes. Add chicken and black pepper; heat through.
  3. Set aside a few baked tortilla strips. Gradually stir the remaining tortilla strips into chicken mixture; heat through. Remove from heat; sprinkle with cheese. Garnish with cilantro sprigs and the reserved tortilla strips. In a small bowl, combine sour cream and milk; serve with the chilaquiles.
Nutrition Facts (Chicken Chilaquiles)
    Per serving:
  • 315 kcal cal.,
  • 12 g fat
  • (4 g sat. fat,
  • 2 g polyunsaturated fat,
  • 4 g monounsatured fat),
  • 59 mg chol.,
  • 721 mg sodium,
  • 30 g carb.,
  • 4 g fiber,
  • 6 g sugar,
  • 23 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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