- cal. (kcal) 320
- Makes: 6 servings
- Prep: 15 mins
- Cook: 8 mins
corn tortillas, cut into 3/4-inch strips
plus 1/8 tsp salt
shredded cooked chicken
salsa verde (such as Herdez) Shredded queso fresco, sliced scallions and chopped cilantro (optional)
- Heat oil in a large heavy-bottomed skillet over medium-high heat until shimmering, about 350 degrees to 375 degrees on a deep-fry thermometer. Fry tortilla strips in 3 batches until golden-brown, 1 to 2 minutes each, gently moving around in oil with a slotted spoon. Remove with spoon to a paper-towel-lined plate. Season strips with 1/4 tsp of the salt.
- Carefully discard all but 1 tbsp of the oil. Add eggs and cook over medium heat until scrambled, about 2 minutes. Season with remaining 1/8 tsp salt. Meanwhile, heat chicken and salsa verde in a medium pan.
- Arrange tortilla strips on a large platter. Spoon chicken mixture on top, then scatter eggs on the chicken. Garnish with shredded queso fresco, sliced scallions and chopped cilantro, if desired.
Nutrition Information for ChilaquilesServings Per Recipe: 6
PER SERVING: 320 cal., 17 g total fat (3 g sat. fat), 251 mg chol., 392 mg sodium, 19 g carb. (2 g fiber), 23 g pro.