Chilaquiles

Zutaten

• 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

Zubereitung

1. 1

   In 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. 2

   Stir enchilada sauce, tomatoes, chiles and chicken into mixture in skillet; heat to a simmer over medium heat, stirring occasionally.

3. 3

   Add 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. 4

   Remove 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.