Chicken Chilaquiles Recipe

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!

Course Main Dish

Cuisine Mexican

Prep Time 10

Cook Time 12

Total Time 22

Servings servings

Calories 374kcal

Author Deborah Harroun

Ingredients

1 tablespoon olive oil
4 garlic cloves chopped
1 (28 oz) can diced tomatoes
2 chipotle chiles in adobo finely chopped, plus 1 tablespoon adobo sauce
1 cup water
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.
1 tablespoon olive oil, 4 garlic cloves
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.
1 (28 oz) can diced tomatoes, 2 chipotle chiles in adobo, 1 cup water, coarse salt
Add chicken and cook, stirring, until hot, about 1 minute. Remove from heat; stir in chopped cilantro.
3 cups cooked, 1/2 cup lightly packed cilantro leaves
Divide chips among four shallow bowls; top with chicken mixture and sauce. Garnish with cilantro sprigs, sour cream, and queso fresco. Serve.
4 cups tortilla chips, 1/4 cup sour cream, 1/4 cup crumbled queso fresco cheese

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