Chicken Chilaquiles Verdes
Quick to put together and satisfying to eat, this hearty dish makes a satisfying dinner. We've spread up the prep process with the help of store-bought salsa and a rotisserie chicken -- and the results are delicious. You can sub in cooked shrimp for the chicken if you like. This recipe makes 4 servings.
PREP TIME
10 minutes
COOK TIME
25 minutes
Ingredients
12 corn or flour tortillas, each cut into 6 or 8 triangles
1/3 cup vegetable oil
1 1/2 cups store-bought green salsa
1 1/2 cups store-bought rotisserie chicken, shredded
1/2 white onion, sliced
1/2 cup sour cream
1/2 cup cotta cheese, crumbled
Handful of freshly chopped cilantro
1/3 cup vegetable oil
1 1/2 cups store-bought green salsa
1 1/2 cups store-bought rotisserie chicken, shredded
1/2 white onion, sliced
1/2 cup sour cream
1/2 cup cotta cheese, crumbled
Handful of freshly chopped cilantro
Directions
Heat 1 tablespoon oil in a large skillet to medium-high on the stove top. Add tortilla wedges in batches, and cook until golden and crispy. Once cooked, remove tortillas to a paper towel-lined plate to drain.
Once all tortillas wedges are cooked, pour excess oil from the pan, reduce heat to medium and add salsa. Cook until just warmed through. Gently fold in chips. Nestle chicken into the top of the chicken/salsa mixture in the pan and cook until just heated through.
To serve, top with onion slices, sour cream and cilantro.
Once all tortillas wedges are cooked, pour excess oil from the pan, reduce heat to medium and add salsa. Cook until just warmed through. Gently fold in chips. Nestle chicken into the top of the chicken/salsa mixture in the pan and cook until just heated through.
To serve, top with onion slices, sour cream and cilantro.
Looking for inspiration? Try these recipes:
Teriyaki Mushroom, Onion and Potato Skewers
Chicken, Mango and Veggie Wraps
Roasted Potatoes and Cipollini Onions
