Categories: Mexican

Ingredients

• 2 tsp olive oil
• 1 small yellow onion, chopped
• 1 garlic clove, chopped
• 28 oz. can crushed tomatoes
• 1/4 cup pickled jalapenos, chopped
• Sea salt
• 3 cups shredded leftover chicken
• Generous handful of fresh cilantro, chopped
• 4 oz. queso fresco or feta, crumbled
• 4 oz. corn tortilla chips
• 1 lime, cut into quarters

Directions

1. Heat the oil in a deep skillet over medium heat. Add the onion and saute until lightly golden, about 2 minutes. Add the garlic and saute until just softened but not browned, about 1 minute. Stir in the tomatoes and jalapenos and season with salt. Bring to a boil, then turn the heat to low and simmer for 10 minutes.

2. Stir in the chicken and most of the cilantro and cook for 10 minutes more, until the chicken is heated through and the sauce has thickened.

3. Divide the chips among four deep bowls. Ladle the chicken over the chips. Top with cheese, the remaining cilantro and a squeeze of lime. Serve immediately.

Email to a friend | Print this recipe | Back