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Chicken Chilaquiles

  • Cooking Time

    mins
  • Prep time

    mins
  • Serves

    people
  • 2 Tbsp. vegetable oil
  • 1 1/2 lbs. boneless, skinless chicken breasts
  • 2 tsp. chili powder
  • 1 tsp. ground cumin
  • 1 large green bell pepper
  • 1 medium onion
  • 1 Tbsp. chopped garlic
  • 1 can (8 oz.) low sodium tomato sauce
  • 1/2 cup water
  • 1 Tbsp. Knorr® Chicken flavor Bouillon
  • 10 corn tortillas
  • 1/2 cup shredded Oaxaca cheese
  • 1 Heat oil in 12-inch nonstick skillet over medium-high heat. Cut chicken into bite sized pieces. Add to skillet and cook 2 minutes. Stir in chili powder and cumin, cook 1 minute.
  • 2 While the chicken is cooking, dice green pepper and onion. Add to skillet with chopped garlic and cook 2 minutes. Stir in tomato sauce, water and Knorr® Chicken flavor Bouillon and bring to a boil; reduce heat and simmer 2 minutes.
  • 3 While sauce is simmering, cut tortillas into strips or triangles. Stir into sauce and cook until softened, about 1 to 2 minutes.
  • 4 Top with shredded cheese and cover until cheese melts. Serve garnished, if desired, with chopped fresh cilantro, sliced radishes and/or diced avocado.