Easy Chicken Chilaquiles
Spanish Rice and Spicy Corn and Zucchini
Ingredients
- 1 deli rotisserie chicken
- 1 (16-oz) jar salsa verde
- 1 (10-oz) pkg tortilla chips
- 1 (15-oz) jar queso blanco cheese dip
- 1 cup shredded Monterey Jack cheese
- 1 (8-oz) carton sour cream
- 3 Tbsp water
- ½ red onion, thinly sliced
- 3 Tbsp chopped fresh cilantro
- 2 avocados, thinly sliced
Instructions
- Shred chicken, discarding skin and bones. Heat salsa in a large saucepan over medium heat; add chicken, and cook until thoroughly heated.
- Divide chips among 6 plates; top with chicken-salsa mixture.
- Heat queso blanco according to package directions; pour over chicken and chips. Sprinkle with Monterey Jack cheese.
- Stir together sour cream and water; drizzle over cheese. Top with onion, cilantro, and avocado. Serve immediately.
Side Dish Ingredients
- 2 (7-oz) boxes Spanish rice
- 1 (16-oz) pkg frozen whole kernel corn
- 1 zucchini, diced
- ½ tsp crushed red pepper
- 2 Tbsp butter
Side Dish Instructions
- Cook rice according to package directions.
- Toss corn and remaining ingredients in a microwavable dish. Cover and cook at HIGH 5 minutes. Season with salt and pepper to taste.
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