Use pork or chicken to top this 30-minute Green Chilaquiles skillet recipe. The choice is all yours, but you'll have no choice but to enjoy every bite.
What You Need
Original recipe yields 6 servings
1 medium onion, sliced
3 cloves garlic, minced
2 lb. tomatillo s, cooked
2 serrano chile s, seeded
1/2 cup cilantro leaves
12 corn tortilla s, cut into strips, fried
2 cups shredded cooked chicken or pork
1-1/2 cups KRAFT Shredded Queso Quesadilla
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Let's Make It
Cook and stir onion in lightly oiled skillet on medium heat to 5 min. or until tender. Add garlic; cook and stir an additional 30 seconds. Place onion mixture in blender container. Add tomatillos, chiles and cilantro; cover. Blend until smooth. Season with salt and pepper to taste, if desired.
Heat lightly oiled skillet on medium-high heat. Add tortilla strips and chicken; mix lightly. Top with tomatillo sauce and cheese; cover. Cook 3 to 5 min. or until mixture is heated through and cheese is melted.
Serve hot with refried beans and lime wedges.
Garnish with chopped fresh jalapeño peppers, cilantro, red and green bell pepper or fresh onions.
Calories From Fat
% Daily Value*
Total Fat 19g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 36g
Dietary Fibers 5g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.