Chicken Avocado Chilaquiles with Avocado Crema

Get Started

Servings:

• Recipe serving size: 1/8 of dish
• Number of servings: Adjust Reset

Ingredients:

• Avocado Crema

• 2 ripe, fresh avocado, halved, pitted, peeled and mashed
• 1/4 cup plain fat-free Greek yogurt
• 2 Tbsp. fresh lime juice
• 1/4 tsp. salt

• Chicken Chilaquiles

• 8 6-inch corn tortillas, cut into triangles
• 2 cups cooked, chicken breast meat, shredded (about 8 ounces cooked or 3 boneless, skinless chicken breast halves)
• 1 can (15 oz.) red enchilada sauce
• 2 cups fresh tomatoes, seeded and chopped, divided
• 1 can (4 oz.) fire roasted green chiles, diced
• 1 can (15 oz.) black beans no salt added, rinsed and drained
• 1 fresh or frozen corn, thawed and drained
• 1 cup fresh or frozen corn, thawed and drained
• 1 cup (4 oz.) reduced fat Monterey Jack cheese, shredded
• 1/4 cup fresh cilantro leaves, chopped
• 1/4 cup Cotija cheese, crumbled
• 1 ripe, fresh avocado, halved, pitted, peeled and diced

Instructions:

1. Instructions for avocado crema:

2. Combine avocados, yogurt, lime and salt in a medium bowl until smooth; cover and refrigerate.

1. Instructions for chicken chilaquiles:

2. Preheat oven to 350°F. Spread tortilla pieces evenly on a baking sheet and bake for 15 minutes until crispy. Combine cooked chicken, enchilada sauce, half of the tomatoes and chilies in a large bowl.
3. Spread half of the chicken mixture into the bottom of a 9 x 13-inch oven proof dish. Layer half of the beans, 1/2 cup corn, 1/2 cup cheese, and 1/2 of the tortilla pieces over chicken mixture, evenly distributing ingredients. Repeat, starting with remaining chicken mixture. Layer remaining beans, corn, tortilla pieces and cheese.
4. Cover with aluminum foil and bake for 30 minutes. Uncover and bake for an additional 10 minutes; remove from oven and cool 10 minutes.
5. Top with remaining tomatoes, avocado, cilantro, Cotija cheese. Serve with avocado crema.

Notes & Tips: