Fire Roasted Chicken Chilaquiles
Serves 6
Ingredients
- 2 14-Ounce cans fire roasted diced tomatoes
- 2 Green onions, chopped
- 2 Garlic cloves, minced
- 1 Teaspoon smoked paprika
- ½ Teaspoon cumin
- ¼ Teaspoon salt
- Olive oil
- 1 ½ Cups shredded grocery rotisserie chicken
- A bunch of handfuls of tortilla chips
- For the Topping:
- Cilantro, roughly chopped
- Queso fresco cheese
- Sliced radish
- Sour cream
- Lime wedges
Shopping List
- Fire roasted diced tomatoes
- Green onions
- Garlic
- Smoked paprika
- Cumin
- Rotisserie chicken
- Tortilla chips
- Cilantro
- Queso fresco cheese
- Radish
- Sour cream
- Lime
Instructions
- Place the tomatoes, onions, garlic, smoked paprika, cumin, and salt in a blender and puree until smooth.
- Heat a large skillet over medium heat and add the olive oil. Once hot, pour in the tomato mixture from the blender and stir. Cook, stirring occasionally with a wooden spoon, until the sauce slightly thickens. Add in the chicken and a few handfuls of tortilla chips. Toss to combine, covering everything with the sauce. Add in more tortilla chips and toss. Throw some toppings on: cilantro, cheese, sliced radish, and sour cream. Spritz on some lime. Enjoy.