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Mexican Chicken Chilaquiles

yield: 4 total time: 85 minutes
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Ingredients

  • 2 dried ancho chiles stems and seeds removed, torn into pieces
  • 2 garlic cloves
  • 1 cup low sodium chicken broth
  • 28 ounces tomatoes whole, drained
  • 2 teaspoons cumin
  • 1 teaspoon ground coriander
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 13 ounces corn tortilla chips bag white
  • 2 cups chicken cooked, shredded
  • 8 ounces Cabot Pepper Jack Cheese shredded
  • 1/2 cup cilantro leaves chopped
  • 1 cup cherry tomatoes halved
  • 2 green onions sliced
  • 4 tablespoons queso fresco cheese
  • 2 jalapeno pepper sliced, optional

Nutrition

  • Calories : 740 calories
  • Carbohydrate : 89 grams
  • Cholesterol : 80 milligrams
  • Fat : 28 grams
  • Fiber : 13 grams
  • Protein : 36 grams
  • SaturatedFat : 4.5 grams
  • Sodium : 1000 milligrams
  • Sugar : 12 grams
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