Simple Chicken Chilaquiles There is nothing better than chicken chilaquiles in the morning. This easy chilaquiles recipe lets you throw in whatever you have on hand for a delicious Mexican breakfast. Bertolli® Pasta Sauce, seasoned with Mexican flavors, tender rotisserie chicken, tortilla chips, and eggs cook and blend together for a flavorful, no-fuss meal. Garnish with cilantro and queso fresco or substitute the meat with canned black beans to make this dish unique every time. Tip: Chipotle peppers in adobo sauce are sold in cans in the Mexican section of the grocery store. Leftover peppers and sauce can be frozen in tightly sealed plastic bags or containers. 6 Servings 15 minutesPrep Time 15 minutesCook Time 0 peopleloved this print Ingredients Directions Ingredients Chicken Chilaquiles 1 jar (24 ounces) Bertolli® Organic Marinara Sauce 1 can (14.5 ounces) low-sodium chicken broth 1-2 chipotle peppers in adobo sauce,, minced 3 cups pulled rotisserie chicken meat 6 cups thick-cut tortilla chips,, divided 6 eggs Topping Options fresh cilantro, sliced avocados, thinly sliced radishes, crumbled queso fresco, lime wedges, pickled onions* Directions Step 1: Heat oven to 425ºF. Combine sauce, broth and peppers in large oven-proof skillet. Cook on medium-high heat 3-4 min. or until boiling. Remove from heat. Add chicken and 4 cups chips; stir gently to combine. Step 2: Use large spoon to make six wells in mixture evenly around pan. Crack 1 egg into each well. Push sauce mixture around the edges of the egg white to contain it within the well, while keeping the yolk undisturbed. Insert remaining chips evenly in skillet. Step 3: Bake 10-15 min. or until egg whites are set. Sprinkle evenly with optional toppings before serving. Step 4: *Pickled onions - Combine ½ cup each vinegar and water and 1 tablespoon sugar in small microwaveable bowl. Microwave 3 min. or until hot. Submerge 1 cup thinly sliced red onions in vinegar mixture. Let stand until cooled to room temperature. Refrigerate, covered, for up to 1 month. Step 5: Variations: Substitute 1 can (15 ounces) black beans, rinsed, for the chicken. Step 6: Note: An average-sized store-bought rotisserie chicken yields about 3 cups of meat. Share This Recipe Share How To Sending Thank you! Your email was sent.Send another! Send More Enter your name* Recipient Name* Recipient Email Address* Enter your message here Hey! Thought you might like to learn how to do this from Bertolli. * Required field Send How To Related How To's & Recipes 15-Minute Chicken Margherita Get Cooking Tuscan Table Fall Get Cooking Spicy Tuscan Rigatoni with Sausage & Mushrooms Get Cooking Antipasto Tray Get Cooking Alfredo Florentine Lasagna Get Cooking Marinade Ratio Get Cooking
