Chilaquiles-Style Chicken

Chilaquiles-Style Chicken
Makes 6
Prep 20 m
Bake 8 m
Cook 15 m



  1. 1 of 1 Heat oven to 425 degrees F. Cut corn tortillas in half, then into 1/2-inch strips. Spread on a baking sheet, coat with nonstick cooking spray and bake 8 minutes, turning once. In a food processor, combine diced tomatoes, onion, jalapeno, cilantro leaves, garlic and salt. Process until smooth. Add to a Dutch oven and stir in chicken broth. Bring to a simmer and add boneless, skinless chicken breasts; simmer, covered, 15 minutes or until cooked through. Remove chicken, shred and return to sauce. Bring to a simmer and stir in baked tortilla strips. Serve with lime wedges, additional cilantro, sliced scallion, chopped avocado and crumbled Cotija cheese.
Nutrition Information for Chilaquiles-Style Chicken
Servings Per Recipe: 6
Per Serving: 855 mg sodium, 463 kcal cal., 16 g Fat, total, 33 g carb., 7 g fiber, 46 g pro.