Slowly simmered chicken tenders in Mexican peppers and spices on top of tortilla chips and topped with avocado, queso fresco or cotija cheese, sour cream or mexican crema, and cilantro.
Keyword: chicken chilaquiles
Author: Melissa Stadler, Modern Honey
(1)28-ouncecan Diced Tomatoes
(1)4-ouncecan Green Chilies
1lb.Chicken Breast Tenders or Rotisserie Chicken
3Chipotle Chilies in Adobo Saucediced (plus 1 Tablespoons Adobo Sauce)
¾cupSour Cream or Mexican Crema
8ouncesQueso FrescoCotija Cheese, or Feta
Place diced tomatoes, garlic powder, salt, chicken tenders, and chipotles and adobe sauce in large saucepan. Cook over medium- low heat for 15-20 minutes, or until chicken is fully cooked and can easily be shredded with 2 forks. If using rotisserie chicken, cook for 8-10 minutes until heated.
Divide chips among 4-6 bowls. Top with chicken mixture and sauce. Garnish with mexican crema or sour cream, cheese, avocado, and cilantro. Serve hot.