Chicken Chilaquiles with Warm Corn Salsa
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Vikalinka · by Julia Frey of Vikalinka★ 5.0 (1)

Chicken Chilaquiles with Warm Corn Salsa

NUTRITION · PER SERVING40M COOK
CAL 48%·PRO 100%
CARBS 94G39% OF CAL
21G FIBER0G ADDED0G INTRINSIC56G OTHER17G TOTAL SUGAR
FAT 42G40% OF CAL
12G SAT31G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Tortilla chips smothered in spicy chipotle sauce with tender chicken and black beans, topped with corn salsa and cotija. Flavorful and hearty.

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Nutrition & ingredients

Ingredients

serves 4
  • 1 tbsp olive oil
  • 1.5 lbs /700g chicken breasts (chopped in bite-sized pieces)
  • 1 tbsp ground cumin
  • 2 tsp chilli powder
  • 1 tsp oregano
  • salt
  • 1 onion (chopped)
  • 4 cloves garlic
  • 2 X14 oz/400g cans of chopped tomatoes
  • 2 tbsp /50 g chipotle paste
  • 1 X14 oz/400g can of black beans
  • 1 cup /16g cilantro/coriander (chopped)
  • 1 red onion (medium)
  • 1 red chilli
  • 1 cup /16g cilantro/coriander
  • 4 cloves garlic (divided)
  • lime juice (from 1/2 lime)
  • 4 tomatoes (large)
  • salt to taste
  • 2 cups /330g frozen corn
  • 8 oz /230g tortilla chips (or 2)
  • 2 tbsp Cotija cheese (or soft feta as a substitute)
  • 2 tbsp sour cream
  • 6 cherry tomatoes
  • 1 avocados (or guacamole)
  • 2 spring onions
  • 1 green chilli (sliced)
PREP
15M
SODIUM
2023MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.