Chilaquiles and Shredded Chicken

This is a great one pan dish.  Use rotisserie chicken from the store or grill and shred your own chicken breasts to use.


2 large tomatoes, chopped
2 jalapeno peppers, seeded
1 cup chicken broth
1/4 teaspoon salt
2 cloves garlic, peeled
1 Tablespoon olive oil
1/4 cup chopped red onion
4 cups tortilla chips slightly stale
2 shredded chicken breasts
1 ripe avocado, peeled and sliced
1/4 cup light sour cream
1 Tablespoon finely chopped fresh cilantro

Place tomatoes and jalapeños in a blender.  Add broth, salt, and garlic.  Cover and process on high speed for 1 minute or until smooth.  Set aside.  Heat a 12″ sauté pan over medium-high heat.  Add oil; swirl to coat.  Add onion; sauté 2 minutes or just until tender, stirring occasionally.  Add tomato mixture to pan.  Bring to a simmer, uncovered, for 10 minutes, stirring occasionally.  Add chips to pan, and stir to coat with tomato mixture.  Add chicken.  Reduce heat to medium-low and cook for 5-7 minutes or until chicken is heated through.  Serve with avocado slices, sour cream, and cilantro.

Serves:  6

Recipe from Cooking Light Magazine