Chicken Chilaquiles

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Ingredients

  • 8 Mission® White Corn Tortillas cut into strips
  • 1/2 tablespoon Vegetable Oil
  • 4 tablespoons Onion, diced
  • 1 clove Garlic, minced
  • 2 cups Tomato Pasta Sauce
  • 1-3 Chilli  (jalapeños) cored, seeded and chopped
  • 1  Chicken Stock cube
  • 2 cups cooked Chicken Breasts, shredded
  • Minced Onion
  • Mozzarella Cheese, shredded 

Instructions

 

1. Tortilla strips may be cooked on a griddle or fried in oil until crisp. Set aside.

2. Sauté onion and garlic in an oiled skillet until translucent, approximately 4 minutes. Puree the cooked onion and garlic along with the tomato pasta sauce, chilli and chicken stock cube in a blender.

3. Place the blended mixture in a skillet, bring to a boil and simmer for 5 minutes. Add tortilla strips and chicken to the skillet mixture and heat through, approximately 2 minutes.

4. Serve with optional toppings.

If you prefer, bake tortilla strips in the oven until crisp.

Chicken Chilaquiles Preparation Time: 12 Total time: 12 Serves 4 Ingredients: 8 Mission® White Corn Tortillas cut into strips 1/2 tablespoon Vegetable Oil 4 tablespoons Onion, diced 1 clove Garlic, minced 2 cups Tomato Pasta Sauce 1-3 Chilli  (jalapeños) cored, seeded and chopped 1  Chicken Stock cube 2 cups cooked Chicken Breasts, shredded Minced Onion Mozzarella Cheese, shredded  Instructions:

 

1. Tortilla strips may be cooked on a griddle or fried in oil until crisp. Set aside.

2. Sauté onion and garlic in an oiled skillet until translucent, approximately 4 minutes. Puree the cooked onion and garlic along with the tomato pasta sauce, chilli and chicken stock cube in a blender.

3. Place the blended mixture in a skillet, bring to a boil and simmer for 5 minutes. Add tortilla strips and chicken to the skillet mixture and heat through, approximately 2 minutes.

4. Serve with optional toppings.

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