Chilaquiles and Shredded Chicken

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.
Print Recipe
Servings: 6
Course: Main Course
Ingredients Method Notes

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

Method
 

  1. 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.      
  2. 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.
  3. Add tomato mixture to pan.  Bring to a simmer, uncovered, for 10 minutes, stirring occasionally.  
  4. Add chips to pan, and stir to coat with tomato mixture.
  5. Add chicken.  Reduce heat to medium-low and cook for 5-7 minutes or until chicken is heated through.
  6. Serve with avocado slices, sour cream, and cilantro.

Notes

Recipe from Cooking Light Magazine.