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.
Ingredients
- 2 large tomatoes chopped
- 2 jalapeño peppers seeded
- 1 cup chicken broth
- ¼ teaspoon salt
- 2 cloves garlic peeled
- 1 Tablespoon olive oil
- ¼ cup chopped red onion
- 4 cups tortilla chips slightly stale
- 2 cooked and shredded chicken breasts
- 1 ripe avocado peeled and sliced
- ¼ cup light sour cream
- 1 Tablespoon finely chopped cilantro
Instructions
- 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 and 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.
Notes
Recipe from Cooking Light Magazine.