Make Chicken Chilaquiles at home with crispy tortilla chips, tender rotisserie chicken, vibrant salsa, and a variety of savory toppings. It's an easy, and filling weeknight dinner the whole family will love!
4 garlic cloves, minced
29 ounces diced tomatoes, undrained 2 – 14.5 ounce cans
14.5 ounces tomato sauce
1 jalapeno seeded, and minced
1 cup water
¾ teaspoon cumin
1 teaspoon kosher salt
½ teaspoon pepper
4 cups shredded, cooked chicken
¼ cup lightly packed cilantro, chopped
4 cups tortilla chips
¼ cup crumbled herbed feta cheese, Cotija cheese or Queso Fresco
¼ cup sour cream
- Heat a large saucepan over medium-high heat.
- Add oil and garlic. Sautee until fragrant, about 1-2 minutes.
- Add diced tomatoes, tomato sauce, diced jalapeƱo, and water.
- Bring to boil and the cumin, salt and pepper.
- Reduce heat and let simmer for about 6-8 minutes until slightly thickened.
- Add chicken and stir until combined.
- Remove from heat and stir in chopped cilantro.
- Serve with chips, feta cheese, and sour cream.
Recipe: 365 Days of Baking and More
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