Chilaquiles

Una receta sencilla de chilaquiles es una forma sabrosa de aprovechar las sobras de la noche de tacos. Los ingredientes son básicos de despensa, por lo que es una gran comida para preparar cualquier noche de la semana o para el brunch del fin de semana. Esta receta ultrarrápida cuece a fuego lento totopos en salsa roja para enchiladas hasta que se ablanden. Luego se espolvorean con queso y se rematan con aguacate y hojas de cilantro fresco.

📝 Ingredients

• 1 tablespoon vegetable oil
• 1/2 cup chopped onion
• 3 cloves garlic, finely chopped
• 1 can (10 oz) Old El Paso™ Mild Red Enchilada Sauce
• 1 cup crushed tomatoes (from 15-oz can)
• 1 can (4 oz) Old El Paso™ Chopped Green Chiles
• 1 1/2 cups shredded deli rotisserie chicken
• 2 cups thick tortilla chips
• 1/2 cup from 1 package (7 oz) Old El Paso™ Shredded Mexican Style 4 Cheese Blend
• 1/2 cup from 1 container (7 oz) Old El Paso™ Crema Mexicana
• 1/2 cup diced avocado
• 2 tablespoons chopped fresh cilantro leaves

👨‍🍳 Instructions

1. 1In 10-inch skillet, heat oil over medium heat. Add onion; cook and stir 4 to 5 minutes or until tender. Add garlic; cook 30 to 60 seconds, stirring frequently, until softened.
2. 2Stir enchilada sauce, tomatoes, chiles and chicken into mixture in skillet; heat to a simmer over medium heat, stirring occasionally.
3. 3Add tortilla chips; return to a simmer. Cook and stir 1 to 2 minutes or until chips are completely coated in sauce and slightly softened.
4. 4Remove from heat. Sprinkle cheese over top; cover and let stand 1 to 2 minutes or until cheese is melted. Top with remaining ingredients; serve immediately.