Perhaps my favorite Mexican breakfast dish ever is Chilaquiles Verdes – day old tortilla chips cooked down in green salsa and finished with either chicken or eggs and some melted cheese. Definitely delicious, definitely not healthy at all. I have been playing around with recipes for this dish for awhile and finally came up with one I like. This dish is traditionally eaten for breakfast but would work anytime.
Servings: 4 servings
Serving Size: 1/4 of recipe
Nutritional Info: 217.4 calories, 6.4 g of fat, 21.8 g of carbohydrates, .3 g of fiber, 20.8 g of protein
Weight Watchers® PointsPlus®: 5 *
12 corn tortillas, cut into quarters to form chips
1/2 pound shredded chicken breast
1/2 cup reduced fat mozzarella cheese
3 cups Roasted Salsa Verde (you could substitute a store bought green salsa)
1. Preheat your oven to 400 degrees.
2. Cut the corn tortillas in half, and then in half again to form chips. Spray with cooking spray and sprinkle with salt. Cook in the oven (I just placed mine right on the oven racks) for 7-10 minutes until crisp but not burned.
3. While the tortillas are cooking, heat the salsa over low heat. Add the tortilla chips to the salsa once they are finished cooking. Stir together until the chips begin to soften slightly, about 5-8 minutes. Don’t worry if some of the chips break. Mix in the chicken.
4. Pour the whole mixture into a baking cheese and sprinkle the cheese on top. Return the dish to the oven and cook until the cheese is melted and bubbly.
* PointsPlus® calculated by Slender Kitchen; Not endorsed by Weight Watchers International, Inc.
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