NUTRITION

SERVINGS

INGREDIENTS

1.5 whole corn tortillas

4 oz cooked chicken breast

1 large egg

0.5 cup tomato puree

1 tsp olive oil

0.25 cup white onion

1 clove garlic

1 tsp chipotle in adobo

0.5 oz cotija cheese

2 whole radishes

1 tbsp fresh cilantro

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 375°F. Cut the corn tortillas into triangles, spread them on a baking sheet, and bake for 10-12 minutes until crispy and golden.

• 2

  Heat the olive oil in a medium skillet over medium heat. Add the diced onion and minced garlic, sautéing until fragrant and translucent.

• 3

  Stir in the tomato puree, minced chipotle in adobo, sea salt, and black pepper. Let the sauce simmer for about 5 minutes to allow flavors to meld.

• 4

  Add the shredded cooked chicken to the sauce, stirring to ensure it is heated through.

• 5

  Gently fold the baked tortilla chips into the sauce until they are well coated but still retain some of their crunch.

• 6

  In a separate small non-stick skillet, fry the egg to your preference, ideally sunny-side up or over-easy so the yolk remains runny.

• 7

  Transfer the chilaquiles to a plate, top with the fried egg, and garnish with crumbled Cotija cheese, sliced radishes, and fresh cilantro.