Chicken Chilaquiles

Chicken Chilaquiles

Courtesy of CanolaInfo 6 Servings • 15 Min. Prep Time • 12 Min. Cook Time
Ingredients
2 Tbsp. canola oil (30 mL)
2 cloves garlic, minced
1 medium onion, diced
1 medium carrot, diced
2 ribs celery, diced
1 can (28 oz./796 mL) tomatoes
2-3 canned chipotle chilies, chopped
1 small purchased whole roasted chicken, meat removed from carcass and chopped or shredded into bite size pieces
2 Tbsp. freshly chopped cilantro (30 mL)
2 large tortilla wraps, each cut into 4 pieces and then cut into 1/2-in. strips
1/4 c. light sour cream (60 mL)
1/4 c. light feta cheese (60 mL)
cilantro leaves for garnish

Directions:

1. In large non-stick skillet, heat canola oil over medium-high heat. Sauté garlic, onion, carrot and celery until vegetables are just tender, about 5 minutes. Stir tomatoes into vegetables. Cut tomatoes into smaller pieces using kitchen shears. Add chipotle peppers. Stir to mix ingredients.

2. Bring mixture to boil. Reduce heat and simmer, uncovered, 6-8 minutes.

3. Add cooked chicken and heat through, about 1-2 minutes. Stir in cilantro.

4. Meanwhile, toast tortilla strips at 425ºF (220ºC) for 6-7 minutes, stirring once during baking time. Divide chips into 6 serving bowls and ladle chicken mixture over top of chips.

5. Garnish with 1 Tbsp (15 mL) sour cream, 1 Tbsp (15 mL) light feta cheese and additional cilantro leaves.

* Recipe courtesy of CanolaInfo.

Nutrition:

Calories: 340; Total Fat: 14g; Saturated Fat: 3g; Cholesterol: 75mg; Total Carbs: 23g; Fiber: 3g; Protein: 28g; Sodium: 720mg;