NUTRITION

SERVINGS

INGREDIENTS

1 whole corn tortilla

4 oz cooked chicken breast

1 large egg

0.5 cup tomato puree

0.5 tsp olive oil

0.25 cup red onion

1 tbsp cotija cheese

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp chili powder

1 tbsp fresh cilantro

PREPARATION

• 1

  Cut the corn tortilla into small wedges and toast them in a dry cast-iron skillet over medium-high heat until crispy and slightly charred.

• 2

  Add the diced red onion and shredded chicken breast to the skillet with the chili powder, sautéing until the chicken develops a golden crust.

• 3

  Pour in the tomato puree, sea salt, and black pepper, stirring to combine and simmering for 3 minutes until the sauce thickens and coats the tortillas and chicken.

• 4

  In a separate small non-stick pan, heat the olive oil and fry the egg until the whites are set but the yolk remains velvety and runny.

• 5

  Transfer the chilaquiles to a plate, top with the fried egg, and finish with a sprinkle of crumbled cotija cheese and fresh cilantro.