Chipotle Chicken Chilaquiles
Mix up your chicken dinners with this popular Mexican dish layered with tortilla chips, smoky chipotle sauce, shredded chicken and queso fresco.
Servings 4
Ingredients
- 1 28 oz can crushed tomatoes
- 2 cloves garlic minced
- 3 chipotle peppers in adobo sauce minced
- 1 tbsp adobo sauce optional
- 2 cups shredded rotisserie chicken
- Salt and pepper to taste
- 4 cups tortilla chips
- ½ cup crumbled La Vaquita® Queso Fresco crumbling cheese
- ¼ cup chopped cilantro
- 3 radishes sliced
- Lime wedges for serving
Instructions
- Preheat oven to 375°F
- In a saucepan over medium high heat, combine crushed tomatoes, chipotle peppers, and adobo sauce. Bring to a boil and simmer on low for 15 minutes. Add shredded chicken and cook until warmed through. Season with salt and pepper to taste. Layer tortilla chips and chicken mixture in a casserole pan or cast iron skillet. Bake uncovered for 20 minutes until the sauce is bubbly.
- Garnish with crumbled La Vaquita® Queso Fresco, cilantro, radishes, and lime wedges. Enjoy!
