Thanks so much to Safeway/Albertson’s and Old El Paso for sponsoring today’s easy Chilaquiles recipe. You are going to love this simple dinner recipe that only needs a few ingredients!
It’s back to school time, people. When schedules get busy this time of year, easy dinners are a must. Mexican food is always a hit at our house, so Old El Paso ingredients are staples around here. I like to stock up on taco shells, beans, taco seasoning, and enchilada sauce since those ingredients are all so versatile.
Take this chilaquiles recipe for example. I just needed to thaw some chicken breasts from the freezer, and the enchilada sauce and beans were already in the pantry. Tortilla chips are a pretty standard item at our house too, or this recipe is also great for using remnant tostadas or crunchy taco shells.
Wait, did you say you don’t know what chicken chilaquiles are? You need to get acquainted with this classic Mexican recipe! They are basically a lot like nachos except the chips are soaked a bit in a sauce until they are softened.
The great thing about chilaquiles is that you can serve them with eggs and call it breakfast! Incognito nachos for breakfast? Count me in!
We’re talking about dinner today though, and these red chicken chilaquiles make a good one. Let’s suppose for a moment that your kids are picky and turn their noses up at enchilada sauce. I wouldn’t know anything about that, but I’m sure it could happen. (I’m being funny here. My kids are as picky as they come.)
My suggestion would be to give put the shredded chicken (with as little sauce as possible) and a dollop of beans on top of a bed of dry chips. Cover it with cheese, and top it with crispy shredded cabbage, and I bet they’ll gobble it all right up! Mine did!Print
- 2 teaspoons olive or vegetable oil
- 1 medium yellow onion sliced
- 1 pound boneless, skinless chicken breast
- 28 ounces Old El Paso red enchilada sauce
- 1 bag corn tortillas chips (You won’t need the entire bag.)
- 16 ounces Old El Paso traditional refried beans
- 1/2 cup queso fresco cheese
- 1 cup sour cream (approximate measure)
Add oil to a large skillet, and heat over medium-high heat. Add sliced onions, and sauté until tender and starting to brown.
Place chicken breasts on top of cooked onions, and pour enchilada sauce on top. Reduce heat to medium, cover, and simmer for 20 minutes, turning chicken over once during cooking.
Meanwhile, heat refried beans in microwave or in another pan on the stovetop.
When chicken is done, remove it from the sauce to shred with two forks. Return meat to the sauce.
Place a layer of chips in the bottom of individual serving bowls. Pour chicken and a generously amount of sauce over the chips in each bowl. The chips should be soaked and softened when served, so don’t skimp on the sauce.
Place a scoop of beans and a dollop of sour cream in the center of each bowl, and crumble cheese evenly over the top. Serve and enjoy!
- Prep Time: 5
- Cook Time: 25
Want more easy weeknight Mexican dinners? I’ve got lots! Here are a couple favorites with enchilada sauce:
This is a sponsored conversation written by me on behalf of Albertsons Safeway and Old El Paso. The opinions and text are all mine.