Chicken Chilaquiles Recipe
Next time you find yourself looking for chicken dinner ideas, give this Chicken Chilaquiles Recipe a try. They are packed full of flavor and come together even faster if you have shredded chicken on hand!
Servings 4 servings
Calories 374kcal
Ingredients
- 1 tablespoon olive oil
- 4 garlic cloves chopped
- 1 28- ounce can diced tomatoes
- 2 chipotle chiles in adobo finely chopped, plus 1 tablespoon adobo sauce
- coarse salt
- 3 cups cooked shredded chicken
- 1/2 cup lightly packed cilantro leaves chopped
- 4 cups tortilla chips
- 1/4 cup sour cream
- 1/4 cup crumbled queso fresco cheese
Instructions
- Combine oil and garlic in a large saucepan. Cook over medium heat, stirring occasionally, until fragrant and sizzling, 1 to 2 minutes.
- Add undrained tomatoes, chipotles and adobo, and 1 cup water. Bring to a boil; season with salt. Reduce heat and simmer rapidly until lightly thickened, 6 to 8 minutes.
- Add chicken and cook, stirring, until hot, about 1 minute. Remove from heat; stir in chopped cilantro.
- Divide chips among four shallow bowls; top with chicken mixture and sauce. Garnish with cilantro sprigs, sour cream, and queso fresco. Serve.
Notes
adapted from Everyday Food: Great Food Fast
Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should only be used as a general guideline.
Nutrition
Calories: 374kcal | Carbohydrates: 23g | Protein: 25g | Fat: 20g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Trans Fat: 0g | Cholesterol: 73mg | Sodium: 474mg | Fiber: 5g | Sugar: 9g