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Chicken Chilaquiles with Warm Corn Salsa

Julia Frey of Vikalinka
  • 40 minutes
  • Serves 4

INGREDIENTS

1 tbsp

olive oil

1 1/2

lbs chicken breasts (chopped in bite-sized pieces)

1 tbsp

ground cumin

2 tbsp

chilli powder

1 tsp

oregano

salt

1

onion (chopped)

4 cloves

garlic

2

X14 oz/400g cans of chopped tomatoes

1/4

cup/100g chipotle paste

1

X14 oz/400g can of black beans

1 cup

cilantro (chopped)

1

red onion (medium)

1

red chilli

1 cup

cilantro/coriander

4 cloves

garlics (divided)

lime juice (from 1/2 lime)

4

to matoes (large)

salt

1 tbsp

olive oil

2 cups

frozen corn

1

or 2 bag of tortilla chips

Cotija cheese (or soft feta as a substitute)

sour cream

cherry tomatoes

avocados/guacamole

spring onions

green chilli (sliced)