Chicken and tomato chilaquiles
- Total Time
Chilaquiles is a dish made with crisped corn tortillas that are simmered in a savory tomato sauce. This chicken version uses fresh tomatoes and lots of chiles; the finished dish is then topped with a dollop of sour cream for richness.
corn tortilla(s)6 item(s), (6-inch), eat cut into 6 wedges
olive oil1 Tbsp
uncooked onion(s)1 small, chopped
serrano chile(s)4 item(s), or jalapeno peppers, seeded and minced
garlic clove(s)2 medium clove(s), minced
fresh tomato(es)5 medium, chopped
table salt¼ tsp
cilantro6 Tbsp, chopped fresh
cooked skinless boneless chicken breast(s)2 cup(s), chopped, shredded
reduced-fat sour cream½ cup(s)
fresh lime(s)4 item(s), wedges
- 1 Preheat oven to 375°F. Place tortillas in single layer on small rimmed baking sheet; bake until crisp, about 15 minutes.
- 2 Meanwhile, heat oil in large skillet over medium-high heat. Add onion and serranos and cook, stirring often, until softened, about 5 minutes. Add garlic and cook, stirring constantly, until fragrant, about 30 seconds. Add tomatoes and salt and cook, stirring occasionally, until softened, about 5 minutes.
- 3 Transfer 1 1/2 cups tomato mixture to food processor. Add 2 tablespoons cilantro and puree.
- 4 Return puree to skillet and set over medium heat. Stir in tortillas and chicken and cook, stirring the mixture and turning the tortillas until moistened and softened, about 3 minutes. Stir in 2 tablespoons cilantro. Spoon chicken mixture evenly into 4 shallow bowls and top evenly with sour cream. Sprinkle evenly with remaining 2 tablespoons cilantro and serve with lime wedges.
- Serving size: (1 cup)