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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
Course
Main Course
Servings
6
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.