Chicken Chilaquiles
Chicken Chilaquiles -A Mexican casserole with tortilla chips, and chicken baked in a spicy tomato sauce, and topped cheese.
Servings: 6
Ingredients
- 1 28 ounce can whole tomatoes
- 1 jalapeno pepper seeded and chopped
- 1 cup low sodium chicken broth
- 2 cloves garlic minced
- 1/2 teaspoon salt
- 1 Tablespoon olive oil
- 1/4 cup red onion finely chopped
- 2 cups chicken cooked and shredded
- 4 cups tortilla chips
- 1 cup Cheddar Cheese shredded
Toppings (optional)
- Avocado sliced
- Tomatoes diced
- Sour Cream
- Black Olives
- Cilantro
Instructions
- Preheat oven to 350º F.
- To a blender add tomatoes, jalapeno, chicken broth, garlic and salt. Puree until smooth.
- In a large skillet, heat oil over medium-high heat. Add onion, and cook until soft.
- Pour in the tomato mixture. Bring to a boil and cook for about 10 minutes, stirring occasionally, until it starts to thicken.
- Add chicken, stirring to coat and heat for 1-2 minutes until warmed through.
- Spread out the tortilla chips in a casserole dish or oven safe skillet. Pour tomato sauce mixture over the chips, making sure to cover them pretty evenly.
- Top with cheese. Bake for 10 minutes, or until cheese is melted.
- Serve topped with sliced avocado and other optional toppings.
Notes
Adapted from Cooking Light
Nutrition
Serving: 5-6 | Calories: 374kcal | Carbohydrates: 22g | Protein: 19g | Fat: 25g | Saturated Fat: 7g | Polyunsaturated Fat: 15g | Cholesterol: 62mg | Sodium: 424mg | Fiber: 4g | Sugar: 2g
