Cheesy Chicken Chilaquiles
These cheesy chicken chilaquiles use some short cuts to make them easy to throw together on busy weeknights without sacrificing the bold Tex Mex flavor. This recipe is a delicious, simple at home substitute when you can't get your hands on the real thing.
Servings: 4
Calories: 608kcal
Ingredients
- 24 corn tortillas, cut into wide strips
- 1 can red enchilada sauce
- 2 cups chopped, or shredded, rotisserie chicken
- 1 cup shredded mexican blend cheese
- 1/2 cup crumbled cotija cheese
- minced white onion, optional
Instructions
- Pan fry the tortilla strips, until golden brown and just crisped. Transfer the tortillas to a paper towel lined plate, to drain.
- Transfer the tortillas & chicken to a skillet, over medium heat. Pour in the enchilada sauce, tossing to coat. Heat just until the tortillas, chicken, and sauce are all heated through.
- Sprinkle with the shredded cheese, remove from heat, and cover. Let sit until the cheese has melted. Sprinkle with the remaining cheese, and onions (if using). Serve immediately.
Notes
- This version uses canned enchilada sauce instead of the more traditional spiced tomato sauce. If you want a more traditional sauce for this, add a can of RoTel tomatoes and a can of diced tomatoes to a food processor and pulse until smooth.
- Don't have chicken or feeding vegetarians? No problem! This recipe works with or without the meat.
- Prefer green enchilada sauce? Go for it! It will be delicious in this recipe.
Nutrition
Calories: 608kcal | Carbohydrates: 70g | Protein: 44g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Cholesterol: 130mg | Sodium: 698mg | Potassium: 302mg | Fiber: 10g | Sugar: 1g | Vitamin A: 86IU | Vitamin C: 0.01mg | Calcium: 220mg | Iron: 2mg