Chilaquiles

13 50 1079
Ingredients Minutes Calories
Prep Cook Servings
10 min 40 min 5
Chilaquiles
Health Highlights

Ingredients


15 Tortilla H‑E‑B White Corn Tortillas (preferably older/stale))
1 tbsp Olive Oil, Extra Virgin (for frying)
851 gm Chicken breast, boneless, skinless (shredded)
10 pepper Red Fresno Chile (dried guajillo)
2 cup Chicken broth (stock), low sodium
3 medium Tomatillo ((outer leaf removed, washed))
3 clove(s) Garlic
1/4 tsp Cumin seeds (whole)
1/4 tsp Oregano, dried (Mexican)
1/2 tsp Salt (or more, to taste))
1/4 cup Sour cream, light
5 large Egg ((, fried)
142 gm Refried beans, canned, traditional style (can; warmed))

Instructions


  1. Fry Tortillas*: Cut corn tortillas into 6 wedges and allow them to dry on the counter for a few hours, or overnight (or, use older stale corn tortillas). Add about an inch or so of olive oil to the bottom of a large saucepan over medium heat. Once the oil is hot, add the corn tortillas (you may need to work in batches) in hot oil until crisp, turning them once or twice in the oil. Remove to a bowl or plate lined with paper towels.
  2. Cook chicken thoroughly and shred.  
  3. Soak dried chiles: Use scissors to cut the dried chiles open, and remove veins and seeds inside. Place dried chiles in a saucepan and cover them with water. Bring to a boil reduce heat to simmer and cook them until softened, 20-30 minutes.
  4. Blend Salsa Verde: While the chiles cook, make the green sauce. To a blender add 1/3 cup chicken broth, garlic, oregano and cumin seed. Blend well. Add tomatillos and ¼ cup (a small handful)  and blend until smooth.
  5. Simmer: Heat a saucepan with 2 tablespoons olive oil. Pour the green tomatillo sauce from the blender into the saucepan and simmer over medium heat for 10 minutes, stirring occasionally.
  6. Blend Red Chiles: Once the red chiles are softened, use a slotted spoon to remove the chiles from the liquid and place them in blender with 1 cup chicken broth. Blend until smooth.
  7. Combine sauces: Pour red chile sauce mixture into a fine mesh strainer set over the pot with the green sauce. Use a spoon to press it through the strainer and into the pot. Season with salt and simmer for 10 minutes. Add 2/3 cup more chicken broth. Simmer for 20 minutes. Taste and add a dash of oregano, or ground cumin, if needed.
  8. Add Tortillas: Add crispy tortillas to the sauce and toss until well coated.
  9. Serve: Divide chilaquiles w/ shredded chicken between plates with a drizzle of sour cream. Serve with a side of refried black beans and a fried or sunny side up egg.

Nutrition Facts

Per Portion

Calories 1079
Calories from fat 433
Calories from saturated fat 69
Total Fat 48 g
Saturated Fat 7.6 g
Trans Fat 0.1 g
Polyunsaturated Fat 16.6 g
Monounsaturated Fat 19.0 g
Cholesterol 345 mg
Sodium 575 mg
Potassium 1316 mg
Total Carbohydrate 106 g
Dietary Fiber 9.0 g
Sugars 7.2 g
Protein 60 g

Dietary servings

Per Portion


Meat 1.9
Meat Alternative 0.7
Milk Alternative 0.2
Vegetables 2.4

Energy sources


Pygal37%461.03175218770247161.3263064486418440%339.96934895477193273.087191503441722%323.25285384635686128.0685133631631637%40%22%CarbohydratesFatProtein

Meal Type(s)

Breakfast
Lunch
Main




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