If you like green chilaquiles, you have to try this recipe; it's a delicious and colorful preparation, where we include a touch of cotija cheese and some tasty slices of radish, making it different from the traditional chilaquiles recipe.
3 tablespoons vegetable oil, two for the sauce and one for the beans.
2 jars green salsa, La Morena® (230 g each)
1 pinch salt
1 pinch ground black pepper
1/2 cups refried black beans
4 cups tortilla chips, fried corn (500 g)
1 chicken breast, skinless, cooked and shredded (approximately 400 g)
1 cup sour cream, at room temperature (200 ml)
1 cup Cotija cheese, (180 g)
2 radishes, washed, disinfected and dry. Sliced thin
Preparation
15 mins
45 mins
Low
For the sauce, in a medium pot heat the oil, add the sauce and bring to a boil. Cook on low heat for 5 minutes and season. Reserve.
Refry the beans in a small skillet with one tablespoon of oil.
In a large bowl, place a layer of refried beans. Next, arrange the corn tortilla chips and the shredded chicken. Add the hot sauce and the cream. Decorate with cheese, radishes, and cilantro. Serve immediately.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
Do you want to know what other nutrients this or other recipes have?