Chicken Chilaquiles

How to cook Chicken Chilaquiles

Ingredients: 1/2 tablespoon vegetable lubricant 4 tablespoons diced onion 1 clove garlic, minced 2 cups tomato gall 1 chiles (jalapenos or serranos) – cored, seeded and chopped, or more to delicacy 1/2 cube chicken bouillon 8 Mission Corn Tortillas cut into strips (slant: use Mission tortilla strips) 2 cups cooked chicken breasts, shredded Toppings: minced onion (discretionary) shredded mozzarella cheese (uncompulsory)

Directions: Tortilla strips may be cooked on a griddle or fried in oil until crispy. Set aside. (Gift: If you select, bake tortilla strips in the oven until crispy.) Saute onion and garlic in an oiled skillet until translucent, close to 4 minutes. Puree the cooked onion and garlic along with the tomato sassiness, chilies and bouillon cube in a blender. Place the blended mixture in a skillet, bring to a boil and simmer as regards 5 minutes. Add tortilla strips and chicken to the skillet mixture and heat past, roughly 2 minutes. Serve with optional toppings.


Servings Per Plan: 4

Amount Per Serving

Calories: 270

Total Fat: 8.5g Cholesterol: 54mg Sodium: 852mg Total Carbs: 25.3g Dietary Fiber: 4.1g Protein: 23.7g

Prepare time:12 Min

Cook time:15 Min

Ready in:27 Min

Serving someone is concerned:4 peoples

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