Green Chilaquiles with Habanero

Knorr
Nothing better to cure a hangover than some chilaquiles, and this recipe with a touch of habanero is delicious and ideal for breakfast.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 10 tomatillos
  • 1/4 onions
  • 1 clove garlic
  • 2 Habanero chiles
  • 1 cube Knorr® granulated chicken bouillon
  • 1 tablespoon vegetable oil
  • 6 cups tortilla chips
  • 1/4 red onions, sliced
  • 1/2 chicken breasts, cooked and shredded
  • 4 teaspoons low-fat cream
  • 4 teaspoons queso fresco, shredded
Preparation
30 mins
15 mins
Low
  • Place the tomatoes, onion, garlic, chiles, and water in a saucepan and bring to a boil. Cook for 15 minutes or until the tomatoes are soft and change color.
  • Remove the ingredients from the saucepan (without water) and blend for 3 minutes along with the Knorr® Suiza Chicken Broth cube until there are no large lumps.
  • Heat the oil and sauté the sauce for 15 minutes over low medium heat, stirring occasionally.
  • Coat the tortilla chips with the sauce and serve with red onion and shredded chicken. Garnish with cream and grated fresh cheese.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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