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Chicken Chilaquiles

 Chicken Chilaquiles – A Traditional Mexican Dish

Chicken Chilaquiles is a traditional Mexican dish that is usually served for breakfast . . .  but, it also makes an excellent dinner entree. This is a simplified version of the original which was made with fried tortilla strips. It is incredibly easy and tasty and one of my favorites!

INGREDIENTS

  • 2 large boneless skinless chicken breasts
  • 2 cups chicken broth
  • 2 cups enchilada sauce (red or green) Good brands: El Paso or  Las Palmas
  • 6 cups tortilla chips (regular, not flavored)
  • 10 large eggs
  • 1 cup milk
  • 1½ cups Mexican Style cheese, shredded
  • 1 can Ortega® jalapenos
  • 1 small to medium red or white onion, chopped
  • 2 tablespoons vegetable oil (or cooking spray)
  • 1 teaspoon  salt
  • Sour cream for topping (optional)
  • 1 whole avocado, peeled and mashed with salt and pepper to taste 

DIRECTIONS

  1. In a large cooking pan, add 1/2 cup enchilada sauce, 2 cups chicken broth and stir.
  2. Boil the chicken breasts until cooked through  ~ 30 minutes.
  3. Remove the chicken from the sauce and shred with a fork or break into small pieces.
  4. Set chicken aside
  5. Preheat the oven to 400F
  6. Whisk eggs and milk together, add cheese
  7. In a pan large enough to hold all the ingredients, sauté onion in oil
  8. Add salt and jalapenos (optional)
  9. Cook and stir for a few minutes.
  10. Add the egg mixture and thicken for a minute or so
  11. In a large bag, add chips and remaining enchilada sauce
  12. Shake until sauce has coated the chips
  13. Immediately add chips to the egg mixture and stir until eggs have coated the chips (the eggs will be a bit runny)
  14. Mix in the shredded chicken
  15. Pour into greased casserole pan (9 X 13) and top with remaining cheese and additional sauce
  16. Bake for 10 minutes to finish cooking egg and melt the cheese
  17. Serve immediately

Servings: 6


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