Chicken Chilaquiles

Serves: 8
Carbs Per Serving: 4
Prep Time: 1-2 hours
Effort: Average

1 whole chicken, cooked/deboned
5 tortillas cut into strips
1 cup shredded cheddar cheese
1/2 cup Monterey jack
1/2 cup sour cream
1 clove garlic, chopped
2 serrano chilis, seeded
2 large tomatoes
1/4 cup onion
1 tsp. oregano, chopped
1/4 cup cilantro, chopped
1 cup (or more) chicken stock
1 tbsp olive oil

How to Prepare:
Boil chicken in water, remove when cooked, remove bones and cut into large pieces.
Cut tortillas into strips and deep fry till golden brown, drain and set aside.
In large saute pan, heat olive oil and add tomatoes, chilis, onion, garlic, 1/2 cilantro and the oregano. Saute till all is cooked and little juice remains. Do not burn. Add the chicken stock and cook longer to meld flavors. Place all in blender and puree. Return to the saute pan and simmer with more stock into a nice thick sauce.

Set aside.

In layers, place the tortilla strips, chicken, cheeses into a 9×13 pan. Add the sour cream in dollops, the cheeses and remaining cilantro. Cover with the sauce and top with more of the shredded cheeses. Bake at 350 till hot, bubbly and the cheese on top is lightly browned.

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3 thoughts on “Chicken Chilaquiles”

    1. Your right this isn’t Palo, I guess that is why the website is named low carb ketogenic diets and at the top of the recipes blog is Low Carb Recipes. Really?

  1. I Love your website!! You have wonderful low carb recipes and it’s always fun to try your great recipes. Can’t wait to try this one!!
    Thanks for sharing.

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