6 inches corn tortillas, cut into 1-inch strips
tablespoon vegetable oil
cup chopped onion (1 small)
cloves garlic, minced
teaspoon dried Mexican oregano or dried regular oregano, crushed
14 1/2 ounce can diced tomatoes, undrained
canned chipotle chile peppers in adobo sauce, finely chopped, plus 1 teaspoon of the adobo sauce
14 ounce can reduced-sodium chicken broth
cups shredded cooked chicken
teaspoon cracked black pepper
cup crumbled queso fresco, Cotija, or feta cheese (4 ounces)
Fresh cilantro sprigs
cup sour cream
- 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.
- 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.
- 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