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Nutrition Facts
Serving Size 364 g
(Approx. 4 Servings)
Amount Per Serving
Calories 530 Calories From Fat 240
% Daily Value*
Total Fat 27 g 42%
Saturated Fat 8 g 40%
Trans Fat 0.0 g
Cholesterol 165 mg 55%
Sodium 950 mg 40%
Total Carbohydrate 31 g 10%
Dietary Fiber 4 g 16%
Sugars 5 g
Protein 40 g
Vitamin A 10% • Iron 15%
Vitamin C 25% • Calcium 25%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Tex Mex Chicken Chilaquiles Verde

Prep Time
10 minutes
Cook Time
20 minutes
Total Time
30 minutes
Serves
4  People

Ingredients

Recipe makes 4 Servings

1 Tbsp grapeseed oil
4 medium H-E-B Boneless, Skinless Chicken Thighs, chopped into bite-sized pieces
1/2 cup(s) red onions, thin sliced
1/4 cup(s) water
1/2 cup(s) H-E-B Super Sweet Corn, fresh, drained canned or frozen
4 Oz plain tortilla chips
1 1/2 cup(s) Mi Tierra Tomatillo Sauce
1 cup(s) H-E-B Double Pepper Fancy Shredded Monterey Jack and Habanero
1/3 cup(s) fresh cilantro, finely chopped
1/3 cup(s) green onions, thinly sliced
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Instructions

1
Heat an empty cast iron or heavy large skillet on medium high for about 2 to 3 minutes, or until very hot.
2
Add oil and chicken and cook until chicken begins to brown slightly, about 4 to 5 minutes.
3
Add red onions and cook until soft and they start to turn translucent, about 3 to 4 minutes. Add water and stir to loosen any brown bits from pan.
4
Turn heat down to medium and add corn, tortilla chips and salsa verde. Stir to combine.
5
Top with cheese, cilantro and green onions. Cover and simmer just until cheese melts, about 2 minutes. Garnish with a drizzle of additional salsa and chopped avocado if desired.
6
Chef's note: You can also add drained, rinsed black beans or a handful of chopped spinach to add texture, color and a nutritional boost.
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