Chicken Tinga Chilaquiles

Name: Chicken Tinga Chilaquiles
Prep time: 25 min
Total time: 55 min
Yield: 6
Cuisine: Mexican
Ingredients: 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

25 Minutes Prep
55 Minutes Total
6 Servings
370 Calories per Serving

This traditional Mexican dish, made with our Chicken Tinga Flavor Duo, is the perfect recipe for an easy breakfast or brunch.

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

Servings: 6

Serving size: 1 Serving

Amount per serving (Calories ): 370

Nutrition Facts
Food component / Nutrient	Amount	% Daily Value*
Total Fat	19g	30%
Saturated Fat	8g	39%
Trans Fat	0g	% Value not available
Cholesterol	275mg	92%
Sodium	650mg	27%
Total Carbohydrate	14g	5%
Dietary Fiber	1g	4%
Soluble Fiber	0g	% Value not available
Sugars	3g	% Value not available
Protein	34g	% Value not available
Vitamin D	Value not available	15%
Vitamin E	Value not available	8%
Calcium	Value not available	15%
Iron	Value not available	10%
Potassium	340mg	10%
Thiamin	Value not available	10%
Riboflavin	Value not available	25%
Niacin	Value not available	50%
Vitamin B6	Value not available	30%
Vitamin B12	Value not available	20%
Pantothenic Acid	Value not available	15%
Phosphorus	Value not available	35%
Magnesium	Value not available	10%
Zinc	Value not available	15%
Manganese	Value not available	6%
Selenium	Value not available	60%
Copper	Value not available	4%
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.