Easy Skillet Chilaquiles
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- Prep 35min
- Total35min
- Servings4
Your cast-iron skillet isn’t just for fried chicken and cornbread — these quick and easy chilaquiles are right at home there, too!MORE+LESS-
Ingredients
1
tablespoon vegetable oil
1
medium red bell pepper, diced
1/2
teaspoon ground cumin
1/2
teaspoon ground coriander
1
can (28 oz) Muir Glen™ organic fire roasted crushed tomatoes, undrained
1 1/2
cups shredded cooked chicken
2
tablespoons finely chopped chipotle chiles in adobo sauce (from 6-oz can)
2
cups coarsely crushed Food Should Taste Good™ tortilla chips
1/2
cup crumbled queso fresco cheese (2 oz)
1/4
cup chopped fresh cilantro leaves
Steps
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1
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.
2
Stir in tortilla chips; top with cheese and cilantro. Serve immediately.
Expert Tips
- 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.
Nutrition Information
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 430
- Calories from Fat
- 170
% Daily Value
- Total Fat
- 19g
- 29%
- Saturated Fat
- 4 1/2g
- 22%
- Trans Fat
- 0g
- Cholesterol
- 55mg
- 18%
- Sodium
- 640mg
- 27%
- Potassium
- 350mg
- 10%
- Total Carbohydrate
- 42g
- 14%
- Dietary Fiber
- 5g
- 22%
- Sugars
- 8g
- Protein
- 22g
% Daily Value*:
- Vitamin A
- 40%
- 40%
- Vitamin C
- 35%
- 35%
- Calcium
- 20%
- 20%
- Iron
- 20%
- 20%
Exchanges:
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.