Quick Chicken Chilaquiles
Cilantro Corn
Ingredients
- 2 red bell peppers, cut into chunks
- 2 Tbsp olive oil
- 2 (10-oz) cans mild red enchilada sauce
- 2 cups shredded rotisserie chicken
- ½ (11-oz) pkg tortilla chips, slightly broken
- 1 cup shredded Cheddar cheese
- ½ cup crumbled cotija cheese
- ¼ cup fresh cilantro leaves
- 2 avocados, sliced
Instructions
- Cook bell peppers in hot oil in a large skillet over medium-high heat 3 to 4 minutes or until tender. Add enchilada sauce; cover and cook 5 to 6 minutes or until simmering. Stir in chicken and chips.
- Sprinkle with Cheddar cheese. Cover and cook 4 to 5 minutes or until cheese melts. Top with cotija cheese, cilantro, and avocado.
Side Dish Ingredients
- 1 (12-oz) pkg frozen corn kernels
- 2 Tbsp olive oil
- 1 cup crumbled cotija cheese
- ¼ cup mayonnaise
- ¼ cup chopped fresh cilantro
- ½ tsp pepper
- ¼ tsp salt
Side Dish Instructions
- Cook corn in hot oil in a large skillet over medium-high heat 6 to 8 minutes or until lightly browned.
- Transfer corn to a bowl. Add cheese and remaining ingredients to bowl, tossing to combine.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
491
|
226
|
717
|
| Fat (g) | 31 | 18 | 49 |
| Sat. Fat (g) | 9 | 5 | 14 |
| Protein (g) | 25 | 6 | 31 |
| Carb (g) | 31 | 13 | 44 |
| Fiber (g) | 7 | 1 | 8 |
| Sodium (mg) | 840 | 437 | 1277 |
| T. Sugs (g) | 4 | 1 | 5 |
| A. Sugs (g) | 0 | 0 | 0 |
Quick & Healthy Meal Plan
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