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14

Cheesy Chicken Chilaquiles for Two

Prep 20 min
Total 20 min
Servings 2

You’ve never had chilaquiles like this before—trust us. We made them extra cheesy like the traditional recipe, but then we made it extra easy with tortilla chips instead of corn tortillas. It’s perfectly portioned for two, but don’t be surprised if you’re reluctant to share. MORE+ LESS-

By Tablespoon Kitchens

March 14, 2018

Ingredients

can (10 oz) Old El Paso™ red enchilada sauce

1 1/2

cups shredded cooked chicken

cups thick tortilla chips (about 30 chips)

1/2

cup shredded Cheddar cheese (2 oz)

1/4

cup sour cream

1/2

avocado, pitted, peeled and chopped

tablespoons finely chopped red onion

tablespoons chopped fresh cilantro leaves

Steps

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1

In 10-inch nonstick skillet, cook enchilada and chicken over medium heat 2 to 3 minutes, stirring occasionally, until hot. Add chips; cook and stir until chips are completely coated in sauce and slightly softened, 1 to 2 minutes. Sprinkle cheese over top; cover and cook 2 to 3 minutes or until cheese is melted.
2

Garnish with remaining ingredients, and serve immediately.

Expert Tips

Look for chips that are on the thick side. Thin chips will break up too much in the cooking process and may become mushy.
If you like it hot, finely chop a jalapeño or serrano chile, seeds removed, and serve as an added garnish.