Easy Skillet Chilaquiles
- Prep 35min
tablespoon vegetable oil
medium red bell pepper, diced
teaspoon ground cumin
teaspoon ground coriander
can (28 oz) Muir Glen™ organic fire roasted crushed tomatoes, undrained
cups shredded cooked chicken
tablespoons finely chopped chipotle chiles in adobo sauce (from 6-oz can)
cups coarsely crushed Food Should Taste Good™ tortilla chips
cup crumbled queso fresco cheese (2 oz)
cup chopped fresh cilantro leaves
In 10-inch cast-iron skillet, heat oil over medium heat. Add onion, bell pepper, salt, cumin and coriander; cook 7 to 9 minutes, stirring frequently, until vegetables are softened. Stir in tomatoes, chicken and chipotles; heat to simmering. Reduce heat; simmer 5 minutes to combine flavors.
Stir in tortilla chips; top with cheese and cilantro. Serve immediately.
- Rotisserie chicken makes this recipe quick and easy, but any leftover chicken or turkey will work well.
- Don’t have a cast-iron skillet? A regular 10-inch skillet makes a fine substitute.
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- 4 1/2g
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
1 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.