Chicken Chilaquiles with Green Salsa

1. 1

   Combine the chicken breast, 1/2 of the salsa verde, chicken broth, onion, chili powder, cumin, cayenne, salt, and pepper in a slow cooker. Cook on Low for 6 hours or on High for 3 hours until the chicken is cooked through.

2. 2

   Remove the chicken from the sauce and shred it in a bowl with 2 forks. Return it to the slow cooker and stir to combine with the sauce.

3. 3

   Set a large skillet over medium heat; add the olive oil and heat it until it begins to shimmer. Add the tortilla triangles to the hot oil and cook, flipping every minute, until golden, about 8 to 10 minutes.

4. 4

   Add the shredded chicken, slow cooker sauce, and the remaining salsa verde to the tortillas. Stir and cook until everything is warmed through.

5. 5

   Meanwhile, stir the sour cream with enough milk so it can be drizzled.

6. 6

   Remove the tortilla mixture from the heat. Sprinkle cotija cheese on top and garnish with cilantro; drizzle with the thinned sour cream mixture.

• Calories 377.23 kcal — Moderate 19%
• Protein 18.34 g ↗ Good Source 37%
• Carbohydrate 30.31 g 11%
• Total Fat 17.02 g ▲ High 22%
• Saturated Fat 6.23 g ▲ High 31%
• Trans Fat 0.0 g ⌄ Low Source 0%
• Cholesterol 72.69 mg ▲ High 24%
• Sodium 1068.59 mg ▲ High 46%
• Dietary Fiber 1.9 g ⌄ Low Source 7%
• Total Sugars 8.02 g --
• Added Sugars 0.04 g ⌄ Low Source 0%
• Calcium 125.31 mg ⌄ Low Source 10%
• Iron 1.22 mg ⌄ Low Source 7%
• Potassium 346.53 mg ⌄ Low Source 7%
• Vitamin A 38.26 mcg ⌄ Low Source 4%
• Vitamin C 1.86 mg ⌄ Low Source 2%
• Vitamin D 0.07 mcg ⌄ Low Source 0%

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Milk 🥛
• Corn 🌽
• Onions 🧅