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!
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.