Description
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!
Scale
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.
Recipe 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: 374
- Sugar: 9 g
- Sodium: 474 mg
- Fat: 20 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 5 g
- Protein: 25 g
- Cholesterol: 73 mg