Cilantro-Chicken Chilaquiles with Crumbled Queso Fresco

Cilantro-Chicken Chilaquiles with Crumbled Queso Fresco

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From: Diabetic Living Magazine

This Mexican-inspired chicken recipe is full of flavor and texture. Spicy salsa verde and green chile peppers, crunchy corn tortilla wedges and fresh grape tomatoes and cilantro—this meal is sure to please the whole family.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 6 corn tortillas, cut into 6 wedges each
  • 1 (7 ounce) can salsa verde
  • 1 4-ounce can diced green chile peppers
  • ¼ cup water
  • 1 tablespoon olive oil
  • 1 cup shredded cooked chicken breast
  • 4 ounces queso fresco, crumbled (1 cup)
  • ½ cup quartered grape tomatoes
  • ½ bunch chopped fresh cilantro
  • ⅓ cup finely chopped red onion (1 small)
  • 1 medium lime, cut into wedges
  • ½ cup light sour cream (optional)

Preparation

  • Prep

  • Ready In

  1. Preheat oven to 350°F. Line a baking sheet with parchment paper, if desired. Arrange tortilla wedges in a single layer on the large baking sheet. Bake for 10 to 12 minutes or until beginning to lightly brown. Cool on the baking sheet on a wire rack for 10 minutes. (They will harden during cooling.)
  2. Place the cooled tortilla wedges in a medium nonstick skillet. In a medium bowl, stir together salsa verde, chile peppers, water and olive oil. Pour salsa verde mixture evenly over tortilla wedges. Top with chicken. Bring to boiling over medium-high heat; reduce heat. Simmer, uncovered, about 3 minutes or until tortilla wedges are slightly softened.
  3. Remove from heat. Sprinkle with cheese, tomatoes, cilantro and red onion. Cover and let stand for 5 minutes to allow flavors to absorb and the cheese to melt slightly.
  4. Serve with lime wedges and if desired, sour cream.

Nutrition information

  • Serving size: 1 cup
  • Per serving: 246 calories; 9 g fat(2 g sat); 5 g fiber; 27 g carbohydrates; 18 g protein; 25 mcg folate; 39 mg cholesterol; 4 g sugars; 1,078 IU vitamin A; 27 mg vitamin C; 176 mg calcium; 2 mg iron; 435 mg sodium; 326 mg potassium
  • Nutrition Bonus: Vitamin C (45% daily value), Vitamin A (22% dv)
  • Carbohydrate Servings: 2
  • Exchanges: 1½ lean protein, 1½ starch, 1 fat, 1 vegetable

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