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Chicken Chilaquiles

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Chicken Chilaquiles

Chicken Chilaquiles

Use extra-thick tortilla chips (we like Late July and Garden of Eden) which is able to keep crisp.

  • YIELDS: 4


  • 1 28-oz. can fire roasted tomatoes
  • 2 green onions, sliced
  • 1 tsp. ground cumin
  • 1/4 tsp. kosher salt
  • 2 tbsp. oil
  • 2 c. shredded cooked chicken
  • 6 oz. tortilla chips
  • Radishes, sliced, for serving
  • Cilantro, for serving
  • Lime wedges, for serving
  • 1/2 c. sour cream
  • 1 tbsp. lime juice

Chicken Chilaquiles


  • Puree tomatoes, inexperienced onions, cumin, and salt till sleek. In 12-inch frypan, heat oil on medium; add tomato mixture. partly cover; cook eight minutes or till slightly thickened. Stir in chicken and pancake chips. Cook a pair of minutes, uncovered. Serve with radishes, cilantro, lime wedges, and soured cream mixed with juice.
Baca Juga
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