BREAST*****Red Chilaquiles

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07/03/15-This was super yummy for both - occasional treat only, though, 'cause it's pretty high calorie

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  • 2

Ingredients

  • 3 ounces shredded poached chicken breast
  • 4 corn tortillas (it's tempting to make more, but this is what we can eat) or prepared tortilla chips or scoops
  • 1/2 - 3/4 cup my Spicy Red Mexican Sauce
  • 1/4 cup crema or crème fraiche (or 3 tablespoons 2% greek yogurt or labne mixed with 1/2 tablespoon heavy whipping cream to achieve thick consistency)
  • 1 ounce crumbled light feta cheese
  • 2 ounces light Tex Mex cheese blend
  • lime wedges, to serve

Preparation

Step 1

Cut each tortilla into triangles. Heat 1/4 oil in a large skillet until very hot then fry the tortilla pieces, stirring constantly, until golden and crisp, 3 to 4 minutes. Remove with a slotted spoon to a paper towel lined bowl, repeating as necessary until they are all cooked and set aside.

Place 1/4 of the tortillas in each of two individual cazuelas. Top with all of the chicken, 2/3 of the sauce, just under half of the Tex Mex and half of the feta. Make another layer of tortilla chips, remaining sauce and remaining cheeses.

Bake in a 400 oven until hot and golden and cheeses are melted about 20 minutes.

Transfer to serving bowls and put a dollop of the "crema" in the centre of each.

From Mexico the Beautiful, Page 44, as amended by me

Nutrition Facts - redo with these quantities and purchased chips
2 Servings

Calories 516.0
Total Fat 21.9 g
Saturated Fat 8.7 g
Polyunsaturated Fat 1.2 g
Monounsaturated Fat 4.2 g
Cholesterol 62.1 mg
Sodium 1,072.9 mg
Potassium 502.6 mg
Total Carbohydrate 49.1 g
Dietary Fiber 5.1 g
Sugars 0.3 g
Protein 35.1 g

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