Ingredients for Chilaquiles With Chicken
- Corn Tortilla Strips
- Vegetable Oil
- Cooked Chicken
- Green Tomatillo Sauce
- Chihuahua Cheese
- Sour cream or crema fresca, for serving (optional)
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How to Make Chilaquiles With Chicken
- Preheat oven to 375°F (190°C).
- In a large bowl, toss the tortilla pieces with 1 tablespoon of vegetable oil. Spread in a single layer on a baking sheet and bake for 10-12 minutes, or until golden brown and crispy.
- While the tortillas are baking, heat the remaining 1 tablespoon of oil in a large skillet over medium heat. Add the onion and cook until softened, about 5 minutes.
- Add the garlic and jalapeños (if using) and cook for 1 minute more.
- Stir in the crushed tomatoes, chicken broth, cumin, oregano, salt, and pepper. Bring to a simmer and cook for 10 minutes, stirring occasionally.
- Stir in the cooked shredded chicken.
- Pour the chicken and tomato sauce over the crispy tortilla chips in a greased 9x13 inch baking dish.
- Sprinkle the Monterey Jack cheese evenly over the top.
- Bake for 15-20 minutes, or until the cheese is melted and bubbly.
- Garnish with fresh cilantro and serve immediately with sour cream or crema fresca, if desired.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
7g
Fat
38g
Carbs
0g
