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Chilaquiles Adobados

  • Prep 20 min
  • Total 35 min
  • Ingredients 12
  • Servings 8

Ingredients

12
soft corn tortillas (6 inch), each cut into 8 triangles
2
tablespoons olive oil
3/4
cup reduced sodium chicken broth
3
dried ancho chiles, cleaned, stems removed and seeded
3
dried guajillo chiles, cleaned, stems removed and seeded
1/4
medium onion
2
garlic cloves, peeled
1
teaspoon chicken bouillon granules
1
tablespoon olive oil
1
cup shredded cooked chicken breast, skin removed
1
cup reduced-fat mozzarella cheese
3
tablespoons reduced-fat sour cream, if desired
2008 © and ®/™ of General Mills

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 serving
Calories
250
Calories from Fat
90
% Daily Value
Total Fat
10g
16%
Saturated Fat
2 1/2g
12%
Trans Fat
0g
Cholesterol
30mg
10%
Sodium
290mg
12%
Potassium
380mg
11%
Total Carbohydrate
22g
7%
Dietary Fiber
4g
17%
Sugars
3g
Protein
17g
% Daily Value*:
Vitamin A
50%
50%
Vitamin C
0%
0%
Calcium
15%
15%
Iron
10%
10%
Exchanges:
1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 1 1/2 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

 

Directions

  • 1 Heat oven to 425°F. Line 2 cookie sheets with foil. Brush tortilla triangles with 2 tablespoons olive oil; place on foil-lined cookie sheets. Bake about 10 minutes, turning over twice, just until tortillas being to crisp. Set aside.
  • 2 Meanwhile, in 2-quart saucepan, heat chicken both over medium-high heat to boiling; remove from heat. Add chiles; let stand 10 to 15 minutes or until chiles are tender and flexible.
  • 3 In blender, place broth with chiles, the onion, garlic and bouillon granules. Cover; blend about 45 seconds or until smooth. In 2-quart saucepan, heat 1 tablespoon olive oil over medium-high heat. Add sauce; heat to boiling. Reduce heat; simmer uncovered 10 minutes, stirring occasionally.
  • 4 Reduce oven temperature to 375°F. On oven-proof platter, place tortilla triangles; top with chicken. Pour sauce over chicken; sprinkle with cheese. Bake 3 to 5 minutes or until cheese is melted. Top with sour cream.

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