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chicken chilaquiles

Katie Webster
  • 70 minutes
  • Serves 6

INGREDIENTS

6

6-inch soft corn tortillas, cut into wedges

2 tbsp

avocado oil or organic canola oil

1

sweet onion, diced

2 tbsp

Mexican spice blend, such as Yucatecan Recado Rojo Spice blend

2 cups

finely chopped baby spinach

1 cup

frozen sweet corn kernels, thawed

2 cups

cooked shredded chicken

1 28 ounce can

crushed tomatoes

1 tbsp

cider vinegar

1 tsp

salt

1 1/2 cups

shredded Monterey Jack cheese, 6 ounces

Freshly chopped scallions and cilantro for garnish, optional