Chilaquiles Rojos con Pollo (Red Chilaquiles with Chicken)
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Ingredients
- 8 corn tortillas
- 2 tbsp ancho chilli paste
- 400 g tomatoes
- 1 onion
- 2 garlic cloves
- 250 g cooked chicken breast, shredded
- 60 ml soured cream
- 50 g feta cheese
- 3 tbsp sunflower oil, for frying
Nutrition (per serving)
- Calories
- 430 kcal
- Protein
- 26.6 g
- Carbohydrate
- 31.5 g
- of which sugars
- 6.7 g
- Fat
- 20.1 g
- of which saturates
- 5.8 g
- Fibre
- 6 g
- Salt
- 0.68 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cut the corn tortillas into triangles and fry in the sunflower oil for 2 minutes until crisp, then drain on paper towel.
- 2
Fry the onion and garlic cloves for 5 minutes, then blend with the ancho chilli paste and tomatoes until smooth.
- 3
Simmer the sauce in a wide pan for 8 minutes until slightly thickened.
- 4
Toss the tortilla chips and shredded chicken breast through the hot sauce until just coated but still crisp.
- 5
Spoon into bowls and top with soured cream and crumbled feta cheese.
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