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Easy Skillet Chilaquiles

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Easy Skillet Chilaquiles
  • Prep Time 35 min
  • Total Time 35 min
  • Servings 4
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Your cast-iron skillet isn’t just for fried chicken and cornbread — these quick and easy chilaquiles are right at home there, too!

Ingredients

1
tablespoon vegetable oil
1
cup diced yellow onion
1
medium red bell pepper, diced
1/2
teaspoon salt
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

Directions

  • 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.
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 INFORMATION PER SERVING

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;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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