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Chicken Chilaquiles from Campbell's Kitchen
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Delicious Mexican chicken dish with spicy chipotle soup, cheese, and crispy tortilla strips. Easy to make and sure to impress!
Ingredients:
  • 10 (6 inch) corn tortillas, cut into 1-inch strips
  • 1 tablespoon vegetable oil
  • 1 medium onion, chopped
  • 1 teaspoon dried oregano leaves, crushed
  • 2 cloves garlic, minced
  • 1 (10.75 ounce) can Campbell's® Condensed Tomato, Chipotle & Olive Oil Soup
  • 2 cups shredded cooked chicken
  • 0.25 teaspoon freshly cracked black pepper
  • 1 cup shredded Monterey Jack cheese or crumbled queso fresco
  • 2 tablespoons chopped fresh cilantro leaves
  • 4 wedges lime
Instructions:
  • Preheat the oven to 350 degrees F and lay out the tortilla strips on 2 baking sheets.
  • Bake until the tortilla strips are golden brown and crispy, about 10 minutes. Set aside 5 tortilla strips for garnish.
  • In a 12-inch skillet over medium-high heat, heat the oil. Add onion and oregano, cook for 2 minutes, stirring occasionally. Then, add garlic and cook for 1 minute, stirring constantly.
  • Combine the soup and water and bring to a boil. Lower the heat to medium and simmer uncovered for 5 minutes. Add the chicken and black pepper, continue cooking until the mixture is hot and bubbly.
  • Combine the rest of the tortilla strips with the mixture and heat until hot. Take the skillet off the heat. Sprinkle the mixture with cheese, then garnish with reserved tortilla strips and cilantro if desired. Serve with lime wedges.

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