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Easy Skillet Chilaquiles

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by: Tablespoon Kitchens
Updated Nov 2, 2016
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Your cast-iron skillet isn’t just for fried chicken and cornbread — these quick and easy chilaquiles are right at home there, too!

Easy Skillet Chilaquiles

  • Prep Time 35 min
  • Total 35 min
  • Servings 4
  • Ingredients 12
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Ingredients

  • 1 tablespoon vegetable oil
  • 1 cup diced yellow onion
  • 1 medium red bell pepper, diced
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1 can (28 oz) Muir Glen™ organic fire roasted crushed tomatoes, undrained
  • 1 1/2 cups shredded cooked chicken
  • 2 tablespoons finely chopped chipotle chiles in adobo sauce (from 6-oz can)
  • 2 cups coarsely crushed Food Should Taste Good™ tortilla chips
  • 1/2 cup crumbled queso fresco cheese (2 oz)
  • 1/4 cup chopped fresh cilantro leaves

Instructions

  • Step 
    1
    In 10-inch cast-iron skillet, heat oil over medium heat. Add onion, bell pepper, salt, cumin and coriander; cook 7 to 9 minutes, stirring frequently, until vegetables are softened. Stir in tomatoes, chicken and chipotles; heat to simmering. Reduce heat; simmer 5 minutes to combine flavors.
  • Step 
    2
    Stir in tortilla chips; top with cheese and cilantro. Serve immediately.

Nutrition

430 Calories
19g Total Fat
22g Protein
42g Total Carbohydrate
8g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
430
Calories from Fat
170
Total Fat
19g
29%
Saturated Fat
4 1/2g
22%
Trans Fat
0g
Cholesterol
55mg
18%
Sodium
640mg
27%
Potassium
350mg
10%
Total Carbohydrate
42g
14%
Dietary Fiber
5g
22%
Sugars
8g
Protein
22g
% Daily Value*:
Vitamin A
40%
40%
Vitamin C
35%
35%
Calcium
20%
20%
Iron
20%
20%
Exchanges:
1 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.

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