NUTRITION

SERVINGS

INGREDIENTS

3 oz chicken breast

1 medium corn tortilla

0.5 cup tomato puree

0.5 tsp avocado oil

1 large egg

0.25 cup white onion

1 clove garlic

1 tsp chipotle powder

0.25 tsp sea salt

0.25 tsp black pepper

0.06 cup cotija cheese

0.13 whole avocado

1 tbsp fresh cilantro

PREPARATION

• 1

  Preheat oven to 375°F and cut the corn tortilla into small triangles.

• 2

  Arrange tortilla triangles on a baking sheet and bake for 8 to 10 minutes until they are golden and crispy.

• 3

  Poach or pan-sear the chicken breast until fully cooked, then use two forks to shred it into bite-sized pieces.

• 4

  In a medium skillet over medium heat, sauté the diced white onion and minced garlic until they become soft and translucent.

• 5

  Stir in the tomato puree, chipotle powder, sea salt, and black pepper, then let the sauce simmer for about 5 minutes to develop flavor.

• 6

  Gently fold the shredded chicken and baked tortilla chips into the sauce until they are well-coated and the chips have slightly softened.

• 7

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

• 8

  Transfer the chilaquiles to a plate and top with the fried egg, sliced avocado, crumbled cotija cheese, and fresh cilantro.