Chicken and tomato chilaquiles
6 medium, cut into 6 wedges each
1 small, chopped
4 item(s), or jalapeno peppers, seeded and minced
2 medium clove(s), minced
5 medium, chopped
6 Tbsp, chopped fresh
Cooked skinless boneless chicken breast(s)
2 cup(s), chopped, shredded
Reduced-fat sour cream
4 item(s), wedges
- Preheat oven to 375°F. Place tortillas in single layer on small rimmed baking sheet; bake until crisp, about 15 minutes.
- 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.
- Transfer 1 1/2 cups tomato mixture to food processor. Add 2 tablespoons cilantro and puree.
- 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