Zutaten für Chicken Chilaquiles
- Tomatillos
- Garlic Cloves
- Jalapeno
- Fresh cilantro, for garnish
- Vegetable Oil
- Ground Cumin
- Coriander
- Salt & Freshly Ground Black Pepper
- Cooked Chicken
- Monterey Jack Pepper Cheese
- Farmer Cheese
- Scallion
- Tortilla Chips
- Sour Cream
- Salsa
- Guacamole
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Zubereitung von Chicken Chilaquiles
- Preheat oven to 375°F (190°C).
- Cut 1 pound of cooked chicken into bite-sized pieces. (If using mushrooms or spinach, prepare accordingly).
- In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add 1/2 cup chopped white onion and 2 cloves minced garlic; sauté until softened, about 3 minutes.
- Add 1 (10-ounce) can diced tomatoes and green chilies (Rotel), 1 teaspoon chili powder, 1/2 teaspoon cumin, and 1/4 teaspoon cayenne pepper (optional); cook for 5 minutes, stirring occasionally.
- Stir in 1 cup heavy cream and 1/2 cup shredded Monterey Jack cheese. Bring to a simmer and cook until cheese is melted and sauce has slightly thickened, about 2 minutes.
- Cut 8 corn tortillas into 1-inch pieces. Arrange in a single layer on a baking sheet.
- Spread half of the chicken (or mushroom/spinach mixture) evenly over the tortillas. Top with the creamy sauce, and the remaining chicken. Sprinkle with the remaining 1/2 cup Monterey Jack cheese.
- Bake for 15-20 minutes, or until cheese is melted and bubbly and tortillas are crispy.
- Garnish with fresh cilantro and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
25 g
Sugar
34g
Fat
72g
Carbs
15g