Chicken Tinga Chilaquiles
25 Minutes Prep
55 Minutes Total
6 Servings
370 Calories per Serving
Ingredient List
- 1 1/2 to 2 lbs boneless skinless chicken breast or thighs
- 1 box Mezco™ Tinga Flavor Duo Sauce and Spice & Herb Blend
- Water, as called for on box
- Onion, as called for on box
- 2 cups thick tortilla chips
- 1 cup crumbled queso fresco or Cotija (4 oz)
- 2 tablespoons butter
- 6 eggs
- 1/3 cup sliced green onions
- 1/4 cup chopped fresh cilantro
Preparation
- Cook chicken, water, onion, Sauce, and Seasoning as directed on box using preferred cooking method; shred chicken. Reserve cooking liquid.
- In 10-inch skillet, add shredded chicken with the reserved cooking liquid and tortilla chips; heat to simmering. Cook and stir 2 to 3 minutes or until chips are completely coated in sauce and slightly softened. Remove from heat. Sprinkle cheese over top; cover and let stand 1 to 2 minutes or until cheese is melted.
- Meanwhile, in 12-inch nonstick skillet, melt butter over medium-high heat. Crack eggs into skillet. Cook uncovered 4 to 6 minutes, frequently spooning butter from the skillet over the eggs, until egg whites and yolks are firm, not runny. Serve chilaquiles topped with cooked eggs. Garnish with green onions and cilantro before serving.
Tips
- Make Ahead: To get your meal on the table even faster, prepare the chicken tinga mixture through step 1 up to two days ahead. Reheat the shredded chicken and sauce mixture in a 10-inch skillet before stirring in the tortilla chips in step 2.
- Garnish with your favorite toppings! Make these chilaquiles your own by topping them with your favorite ingredients: chopped avocado, pickled red onions, Mexican crema, or sour cream.
- A drizzle of Mexican hot sauce or Sriracha adds a nice kick to this dish.
- Look for chips that are on the thick side. Thin chips will break up too much in the cooking process and may become mushy.
- Queso fresco is a creamy, white Mexican cheese that crumbles easily and can be found in the cheese aisle of most supermarkets. Cotija or shredded Monterey Jack cheese can be substituted as well.
- Start to finish time for this recipe is based on using the pressure cooker to cook the chicken tinga. You also may use your stove top or slow cooker as directed on the box.
Nutrition Information
Nutrition Information (Amount per serving)
Total Fat 19g 30%, Saturated Fat 8g 39%, Cholesterol 275mg 92%, Sodium 650mg 27%, Potassium 340mg 10%, Total Carbohydrate 14g 5%, Dietary Fiber 1g 4%, Vitamin A 15%, Vitamin C 2%, Calcium 15%, Iron 10%, Vitamin D 15%, Vitamin E 8%, Thiamin 10%, Riboflavin 25%, Niacin 50%, Vitamin B6 30%, Folic Acid 10%, Vitamin B12 20%, Pantothenic Acid 15%, Phosphorus 35%, Magnesium 10%, Zinc 15%, Selenium 60%, Copper 4%, Manganese 6%
Nutrition Other (Amount per serving)
Calories 370, Calories from Fat 170, Trans Fat 0g, Monounsaturated Fat 6g, Polyunsaturated Fat 3g, Soluble Fiber 0g, Insoluble Fiber 0g, Sugars 3g, Protein 34g, Beta-Carotene 6%, Omega-3 0g, Carbohydrate Choice 1, Starch 0, Fruit 0, Other Carbohydrate 1, Skim Milk 0, Low-Fat Milk 0, Milk 0, Vegetable 0, Very Lean Meat 4, Lean Meat 0, Medium-Fat Meat 1, High-Fat Meat 0, Fat 2 1/2, Fruits 0c, Vegetables 0c, Grains 0oz-eq, Meat & Beans 4oz-eq, Dairy 1/2c, Fats & Oils 1tsp
