Ingredients
| 1/4 cup | Olive oil |
| 2 cups | Onions, diced |
| 1 tbsp | Garlic, fresh, minced |
| 2-1/2 lbs (about 2 qts) | Chicken breast meat, cooked and diced |
| 1 qt | Bell pepper, diced |
| 1 qt | Tomato (canned; do not drain), diced |
| 1 qt | Chicken stock |
| 1-1/2 qts (6 cups) | Black beans, cooked, or canned (rinsed and drained) |
| 2 cups | Red chile sauce |
| To taste | Salt and black pepper |
| 2 lb | Tortilla chips |
| 20 oz (2-1/4 cups) | Thank You® Brand Jalapeño Cheddar Cheese Sauce |
| 1-1/2 cups (loosely packed) | Cilantro leaves, fresh |
Procedure
- Heat oil in double-handled braising pan over moderate flame. Add onions, and when they are almost cooked, add garlic.
- Add precooked chicken breast meat, diced peppers, and tomatoes, and stir briefly.
- Add stock and bring to a boil. Add beans and red chile sauce and return to a boil. Reduce heat to a simmer for 15 minutes.
- Season before serving.
Per Portioned Serving:
- Put 1-1/2 cups of chips in large soup bowl, and ladle 1-1/2 cups of chilaquiles over them.
- Top with 2 tbsp. (1 oz) of the cheese sauce, and garnish with cilantro leaves.
Yield: 20 Servings
Chef's Tip:
Chilaquiles recipes were traditionally a way of using up leftover tortillas. The method can be used with chicken, pork, or even firm-fleshed fish. Heat can be adjusted by the selection of the chile sauce and by varying the peppers. Nutrition
Per serving
600 calories
39 g protein
71 g carbohydrate
16 g fiber
21 g fat
5 g saturated fat
68 mg cholesterol
949 mg sodium
For questions or to place an order, click here to contact your Bay Valley Foods representative.