Chicken Chilaquiles
A low-carb Atkins recipe for Chicken Chilaquiles.
Ingredients
- 1 whole chicken, cooked/deboned 5 tortillas cut into strips
- shredded cheddar cheese
- 1/
- 2 cup Monterey jack
- 0.5 cup sour cream 1 clove garlic, chopped2 serrano chilis, seeded
- lg tomatoes
- 1/
- 4 cup onion
- teasp. oregano, chopped
- 1/
- 4 cup cilantro, chopped
- 1 cup chicken stock 1 tblsp olive oil, or more
Instructions
- 1
Boil chicken in water, remove when cooked, debone and cut into lg pieces. Cut tortillas into strips and deep fry till golden, drain, set aside. In large saute pan, heat olive oil and add tomatoes, chilis, onion, garlic, 1/2 cilantro and the oregano. Saute till all is cooked and little juice remains. Do not burn. Add the chicken stock and cook longer to meld flavors. Place all in blender and puree. Return to the saute pan and simmer with more stock into a nice thick sauce. Set aside. In layers, place the tortilla strips, chicken, cheeses into a 9x13 pan. Add the sour cream in dollops, the cheeses and remaining cilantro. Cover with the sauce and top with more of the shredded cheeses. Bake at 350 till hot, bubbly and the cheese on top is lightly browned. Lemon-Pepper Chicken Serves:3-4 CarbsPerServing:Not sure, but not many.