Spicy Chicken Chilaquiles

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Cook Time
20
 minutes
Makes
4
 servings
  • Ingredients & Instructions
  • Reviews

FEATURED PRODUCT


INGREDIENTS


  • 6

    cups Mission Triangle Tortilla Chips
  • 1

    can (28 oz) whole tomatoes
  • 2

    chipotle chiles in adobo sauce
  • ½

    tsp cumin
  • ¼

    tsp cinnamon
  • 1

    tsp vegetable oil
  • 1 ¼

    cups chopped white onion, divided
  • 2

    garlic cloves, minced
  • 1

    cup chicken broth
  • cup Monterey Jack cheese
  • 1 ½

    cups shredded rotisserie chicken, warmed
  • ¼

    cup sour cream
  • 2

    tbsp coarsely chopped cilantro leaves

INSTRUCTIONS


  • Step 1

    In blender combine tomatoes, chiles, cumin, cinnamon and salt; blend until smooth.

  • Step 2

    Heat oil over medium heat in large skillet with sides. Cook onion and garlic 2 minutes or until onion is tender. Add tomato mixture and chicken broth; bring to a boil.

  • Step 3

    Reduce heat, simmer 10 minutes or until slightly thickened. Add tortilla chips, making sure each chip is coated in tomato sauce.

  • Step 4

    Top with cheese, chicken, remaining tablespoon onion, sour cream and cilantro. Serve immediately.

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