Easy Chicken Chilaquiles

• Meat

  • 1 lb Chicken breast tenders or rotisserie chicken

• Produce

  • 1 Avocados
  • 1/4 cup Cilantro
  • 1 tsp Garlic powder
  • 1 Limes, fresh
  • 1 28 ounce can Tomatoes

• Condiments

  • 3 Chipotle chilies in adobo sauce

• Baking & Spices

  • 1 tsp Salt

• Snacks

  • 4 cups Tortilla chips

• Dairy

  • 8 oz Queso fresco

• Other

  • ¾ cup Sour Cream or Mexican Crema

Found on modernhoney.com

Description

Ingredients

• 1 - 28 ounce can Diced Tomatoes
• 1 teaspoon Garlic Powder
• 1 teaspoon Salt
• 1 lb. Chicken Breast Tenders or Rotisserie Chicken
• 3 Chipotle Chilies in Adobo Sauce, diced (plus 1 Tablespoons Adobo Sauce)
• 4 cups Tortilla Chips
• ¾ cup Sour Cream or Mexican Crema
• 8 ounces Queso Fresco, Cotija Cheese, or Feta
• 1-2 Avocados, sliced
• ¼ cup Cilantro (garnish)
• Fresh Limes (garnish)

Directions

• Place diced tomatoes, garlic powder, salt, chicken tenders, and chipotles and adobe sauce in large saucepan. Cook over medium- low heat for 15-20 minutes, or until chicken is fully cooked and can easily be shredded with 2 forks. If using rotisserie chicken, cook for 8-10 minutes until heated.
• Divide chips among 4-6 bowls. Top with chicken mixture and sauce. Garnish with mexican crema or sour cream, cheese, avocado, and cilantro. Serve hot.