Chicken Chilaquiles
24g CARB
Serves 6
Hands On 40 min.
Total 55 min.
- 10 6-inch corn tortillas, cut into 1-inch-wide strips
- 1 Tbsp. vegetable oil
- ⅓ cup chopped onion
- 2 cloves garlic, minced
- 1 tsp. dried Mexican oregano or regular oregano, crushed
- 2 14.5-oz. cans diced tomatoes, undrained
- 1 to 2 canned chipotle chile peppers in adobo sauce, finely chopped (tip) + 1 tsp. of the adobo sauce
- 1 14.5-oz. can reduced-sodium chicken broth
- 2 cups shredded cooked chicken
- ¼ tsp. cracked black pepper
- 1 cup crumbled queso fresco, Cotija, or feta cheese (4 oz.)
- Fresh cilantro sprigs
- ¼ cup light sour cream
- 1 Tbsp. fat-free milk
1. Preheat oven to 350°F. Spread tortilla strips in an even layer on two large baking sheets. Bake 15 minutes. Cool on a wire rack.
2. Meanwhile, in a 12-inch skillet heat oil over medium-high. Add onion, garlic, and oregano; cook about 3 minutes or until onion is tender, stirring occasionally. Add tomatoes and chipotle pepper(s) plus the 1 tsp. adobo sauce. Bring to boiling; cook 1 minute, stirring occasionally. Add broth; return to boiling. Simmer, uncovered, 5 minutes. Stir in cooked chicken and black pepper; heat through.
3. Set aside a few of the baked tortilla strips. Gradually stir the remaining tortilla strips into the chicken mixture; heat through. Remove from heat; sprinkle with cheese. Top with cilantro sprigs and the reserved tortilla strips. In a bowl combine sour cream and milk; serve with casserole.
PER SERVING (⅙ casserole each) cal 286, fat 12 g (4 g sat. fat), chol 57 mg, sodium 735 mg, carb 24 g (5 g fiber, 6 g sugars), pro 21 g
GLOBAL
This Mexican dish started as a way to use leftover tortillas. As they simmer, they soften, thickening the sauce.
