Tortilla Triangles in Tomatillo Sauce (Chilaquiles)

Name: Tortilla Triangles in Tomatillo Sauce (Chilaquiles)
Prep time: 20 min
Total time: 45 min
Yield: 9
Cuisine: Mexican
Ingredients: 12 soft corn tortillas (6-inch), cut into 8 wedges (triangles) each; 1/4 cup olive oil; 1 lb tomatillos, husks removed, rinsed; 1/2 cup chopped white onion; 1 serrano chile, seeded; 2 cloves garlic; 1/4 cup chopped fresh cilantro; 1 teaspoon chicken bouillon granules; 3/4 cup Progresso™ reduced-sodium chicken broth (from 32-oz carton); 2 cups shredded cooked chicken; 3/4 cup shredded reduced-fat mozzarella cheese (3 oz); 1/4 cup reduced-fat sour cream, if desired; 2 tablespoons chopped fresh cilantro, if desired; 2 tablespoons finely chopped red onion, if desired

Save Recipe

Prep 20 min
Total 45 min
Ingredients 14
Servings 9

Save
Print
Pinterest
Facebook
Email

Ready to make?

Save
Share
Keep Screen On

Progresso® chicken broth provides a simple addition to a chilaquiles made with corn tortillas, tomatillos and chicken – a delicious Mexican side dish.

Ingredients

12 soft corn tortillas (6-inch), cut into 8 wedges (triangles) each
1/4 cup olive oil

Tomatillo Sauce

1 lb tomatillos, husks removed, rinsed
1/2 cup chopped white onion
1 serrano chile, seeded
2 cloves garlic
1/4 cup chopped fresh cilantro
1 teaspoon chicken bouillon granules
3/4 cup Progresso™ reduced-sodium chicken broth (from 32-oz carton)

Fillings

2 cups shredded cooked chicken
3/4 cup shredded reduced-fat mozzarella cheese (3 oz)

Toppings

1/4 cup reduced-fat sour cream, if desired
2 tablespoons chopped fresh cilantro, if desired
2 tablespoons finely chopped red onion, if desired

Directions

1

Heat oven to 425°F. Line 2 cookie sheets with foil. Brush tortilla triangles with 2 tablespoons of the oil; place in single layer on cookie sheets. Bake about 10 minutes, turning over twice, just until triangles begin to crisp; set aside.
2

In 12-inch nonstick skillet, heat remaining oil over medium-high heat. Cook tomatillos, onion, chile and garlic 5 to 7 minutes, stirring frequently, until tomatillos and chile blacken and blister and onion and garlic are tender.
3

In blender, place tomatillo mixture and all remaining Tomatillo Sauce ingredients. Cover; blend about 30 seconds on medium speed or until smooth, stopping to scrape down sides if necessary. Into same skillet, pour Tomatillo Sauce; cook over medium-high heat 10 minutes, stirring frequently.
4

Reduce oven temperature to 375°F. Spray 8-inch square (2-quart) baking dish with cooking spray. Arrange half the triangles in baking dish (do not overlap). Top triangles by layering with half of the chicken and cheese Fillings ingredients; pour half of the Tomatillo Sauce over cheese. Repeat layering with remaining triangles, chicken and Tomatillo Sauce; sprinkle with remaining cheese. Bake 3 to 5 minutes or until cheese is melted. Serve with Toppings ingredients.

Nutrition Information

240 Calories, 11g Total Fat, 14g Protein, 19g Total Carbohydrate, 3g Sugars

Nutrition Facts

Serving Size: 1 Serving

Calories: 240

Calories from Fat: 100

Total Fat: 11g; 18%

Saturated Fat: 2 1/2g; 13%

Trans Fat: 0g

Cholesterol: 30mg; 11%

Sodium: 570mg; 24%

Potassium: 290mg; 8%

Total Carbohydrate: 19g; 6%

Dietary Fiber: 2g; 11%

Sugars: 3g

Protein: 14g

% Daily Value*:

Vitamin A: 6%; 6%

Vitamin C: 30%; 30%

Calcium: 10%; 10%

Iron: 6%; 6%

Exchanges:

1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 1/2 Very Lean Meat; 1 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;

Carbohydrate Choice

*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

Progresso® chicken broth provides a simple addition to a chilaquiles made with corn tortillas, tomatillos and chicken – a delicious Mexican side dish.