Chilaquiles Verdes

Restaurant-style Mexican food just got a while lot easier. And while your slow cooker won't serve up icy margaritas like the restaurant wait staff, it manages to do everything else to get South-of-the-Border flavor to the table while you get to kick back and relax.

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  • Makes: 6 servings
  • Serving Size: 1 cup
  • Prep: 25 mins
  • Slow Cook: 3 hrs (low)
  • Stand: 15 mins

Chilaquiles Verdes

Directions

  1. Line a 3 1/2- or 4-quart slow cooker with a disposable liner. In a medium bowl combine the next six ingredients (through cumin). Spread 1/3 cup salsa verde in the bottom of the prepared cooker. Layer 2 1/2 of the tostada shells over the salsa, breaking to fit. Top with half of the chicken mixture. Spread 1/3 cup salsa over the chicken mixture. Top with 1/3 cup cheese. Repeat layers once. Top with the remaining tostada shells and salsa.
  2. Cover and cook on low for 3 hours, rotating the crockery liner halfway after 1 1/2 hours if possible. Turn off the slow cooker. Top with the remaining 1/3 cup cheese. Cover and let stand 15 minutes. Top servings with remaining cilantro, queso fresco, and a drizzle of crema.
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Nutrition Facts (Chilaquiles Verdes)

  • Per serving:
  • 370 kcal ,
  • 20 g fat
  • (9 g sat. fat ,
  • 3 g polyunsaturated fat ,
  • 5 g monounsaturated fat ),
  • 95 mg chol. ,
  • 890 mg sodium ,
  • 19 g carb. ,
  • 3 g fiber ,
  • 5 g sugar ,
  • 29 g pro.
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