Chilaquiles with Salsa Verde and Chicken
You can do a lot with chicken breast. It can go farther than just being pan-seared and eaten with a side of rice and vegetables. Instead, try having it for breakfast by making this tortilla-free green chilaquiles with chicken recipe, which yields 3 servings. Chilaquiles are true Mexican comfort food, native to central Mexico. It’s usually served with fried tortillas, salsa and cheese and eaten with a side of eggs and beans. Depending on the region, the salsa is either green or red. Chilaquiles are a popular dish because they’re easy to make and the ingredients are inexpensive. Though chicken is commonly included with this dish, you can use chorizo or beef.
If you want the full heat of jalapeño pepper, use the entire pepper with the seeds included. Cilantro adds a nice freshness to the dish and balances the flavor of the onion. Though this green chilaquiles recipe is tortilla-free, you can use a low-carb tortilla with this chilaquiles dish as well.
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Nutritional information per serving: 205 calories, 12.8 grams total fat, 5.6 grams total carbohydrates, 18 grams protein
To make this recipe, you’ll need:
1 cup of spinach,
4-6 ounces of cooked and shredded chicken breast
1 tablespoon of oil
2 large green tomatoes or 4 small green tomatoes
1 jalapeño pepper
1 tablespoon of onion
½ cup of grated cheese (opt for low-fat cheeses such as cream cheese or panela)
2 tablespoons of sour cream and cilantro
Salt to taste
Boil tomatoes and jalapeño pepper in water for up to 6 minutes—just enough water to cover the tomatoes and jalapeño pepper.
Boil them for up to 6 minutes.
After boiling, blend them together with the onion, cilantro and salt to taste
Pour the sauce into a pan with oil.
Serve over shredded cooked chicken.
Add cream and cheese on top.