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Foodrhythms

About Recipe

Corn tortilla chips and shredded chicken bathed in green salsa and topped with Mexican cream, ranchero cheese, and thinly sliced red onion

Ingredients

5 cups corn tortilla chips

3 cups salsa verde

1 1/3 cups shredded chicken

1/2 cup Mexican cream or sour cream

1/2 small red onion

4 ounces ranchero cheese

Cooking Procedure

1

n n Place one chicken breast in a small saucepan and cover with water. Turn the heat to medium-low and cook the chicken breast for 15 minutes or until fully cooked.n n Remove the chicken breast from the cooking water and allow to cool.n n As soon as it is cool to the touch use your fingers to pull the chicken apart into thin 1" long pieces.nnn Preparing the Chilaquilesnn n In a large wide pan, bring the salsa to a boil then immediately reduce the heat to low.n n Add the tortilla chips and stir to coat with salsa.n n Add the shredded chicken and stir to coat with salsa.n n Serve immediately.nnn Servingnn n Divide the chilaquiles into four portions. n n Top each serving with 2 tablespoons of Mexican cream or sour cream, 1 ounce of crumbled ranchero cheese and 3 thinly sliced onion rings. n n Serve immediately. Don’t let the chilaquiles sit or the will get soggy.nn

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