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Main dishes

Chilaquiles-Stuffed Chicken Breasts

Chilaquiles-Stuffed Chicken Breasts recipe
photo by:kraft
These Chilaquiles-Stuffed Chicken Breasts are a revelation: Moist, flavorful and bursting with chile-spiked tomato sauce, garlic and onions.
10 min
50 min
6 servings
Magazine Acquisition

What You Need

tsp.  oil
cup   finely chopped onions
clove  garlic, minced
cans   (8 oz. each) tomato sauce
 serrano chiles, finely chopped
Tbsp.  chopped fresh cilantro
cups  tortilla chips (4 oz.,about 45 chips)
small  boneless skinless chicken breasts (1-1/2 lb.), pounded to 1/2-inch thickness
cups  KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided

Make It

HEAT oil in large skillet on medium heat. Add onions and garlic; cook and stir 1 min. Add tomato sauce, chiles and cilantro; cook 5 min. or until heated through, stirring occasionally. Reserve 1/3 cup sauce. Add chips to remaining sauce in skillet; stir to coat with sauce. Cool.

PLACE chicken breasts, top-sides down, on work surface; top with tortilla chip mixture and 1 cup cheese. Roll up tightly, starting at one short end of each.

PLACE 1 stuffed chicken breast, seam-sides down, on center of each of 6 large sheets heavy-duty foil; wrap tightly to make packet. Add to large pan of boiling water; cover. Simmer on medium-low heat 18 to 20 min. or until chicken is done (165°F). Remove packets from water. Cool 5 min.

TRANSFER chicken to plate; pour juices from packets into saucepan. Stir in reserved tomato sauce mixture; cook on medium heat until heated through. Serve over chicken; sprinkle with remaining cheese.

Kraft Kitchens Tips

Substitute 2-1/2 cups jarred or homemade green sauce of your choice for the tomato sauce, onions, garlic and cilantro. Reserve 1/3 cup; heat remaining sauce and add tortilla chips. Continue as directed.
Serving Suggestion
Serve with prepared KOOL-AID Tropical Fruit Flavored Sugar-Sweetened Soft Drink Mix.
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