It’s NEVER too late for Breakfast! I had some leftover pulled chicken this morning and thought I’d put it to good use. This is a lower fat version of Chilaquiles which is a traditional Mexican dish made with tortillas, green or red salsa, pulled chicken, cheese and beans. There are a lot of different styles and flavors that go into this dish depending on what region of Mexico you decide to venture into. I had pulled chicken this morning but I’ve also made this dish with beans or grilled chicken too.
INGREDIENTS I USED
1 Cup of pulled or grilled chicken breast
30’ish Corn Tortilla Chips or 2 servings
1/4 onion chopped
1/3 cup of Mexica style hot sauce (see my Chili Chicken Recipe. If you use this, you won’t need to add the red sauce)
1/4 cup of chicken broth
2 oz of pepper jack cheese
Salt to taste
Lime and sour cream for garnish
FOR THOSE TRACKING DIET
Makes 3 servings
Protein: 23 grams
Fat: 17 grams
Carbs: 15 grams
Total Calories: 305 (without the sour cream)
THIS IS HOW I MADE IT
Preheat your oven to low broil or 400 degrees
Layer the corn chips on the bottom of a medium/small oven safe skillet. Pour the chicken broth and Mexican style red sauce over the chips. Then layer the cheese and chicken breast. Bake in the oven until the cheese is melted and the chips become crisp (if the chips aren’t becoming golden brown, try switching the heat to low broil).
In a medium pan, fry two eggs over easy then add the eggs to the top of the chicken and chips. You can pop the dish back in the oven for a few minutes to cook the eggs slightly, or leave as is if you like your yolks a bit more runny. Top with a wedge of lime, fresh tomato, and sour cream. ENJOY!