Chicken Chilaquiles

Yields:
4
Use extra-thick tortilla chips (we like Late July and Garden of Eden) which will stay crisp.
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Ingredients
- 1 28-oz. can fire roasted tomatoes
- 2 green onions, sliced
- 1 tsp. ground cumin
- 1/4 tsp. Kosher salt
- 2 Tbsp. oil
- 2 cups shredded cooked chicken
- 6 oz. tortilla chips
- Radishes, sliced, for serving
- Cilantro, for serving
- Lime wedges, for serving
- 1/2 cup sour cream
- 1 Tbsp. lime juice
Directions
- Step 1Puree tomatoes, green onions, cumin, and salt until smooth. In 12-inch skillet, heat oil on medium; add tomato mixture. Partially cover; cook 8 minutes or until slightly thickened. Stir in chicken and tortilla chips. Cook 2 minutes, uncovered. Serve with radishes, cilantro, lime wedges, and sour cream mixed with lime juice.
ABOUT 500 CALS, 27 G PROTEIN, 40 G CARBS, 26 G FAT (6 G FAT), 4 G FIBER, 805 MG SODIUM.
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