Chilaquiles Verde with Chicken

Yield: 4 servings

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

*I use my Slow Cooker Chicken Verde in this recipe. See the “Mexican/Tex-Mex” section for the recipe

Chilaquiles Verde with Chicken

Ingredients:

1 TBSP light olive oil, divided

16 oz of Slow Cooker Chicken Verde or shredded rotisserie chicken

4 large eggs, beaten

1 cup Salsa Verde (check the label for the GF designation)

1 cup tortilla chips broken into small pieces (check for GF designation on the package)

1 clove minced garlic

Salt and pepper for seasoning

½ tsp each ground cumin and coriander

1 small avocado, peeled, and sliced

½ cup shredded cheese (I use plant-based cheddar, Mexican blend, or pepper jack; certain brands have the GF designation)

Sour cream for serving (I use a plant-based and GF brand)

Cilantro and pickled jalapeno for garnish (check the jar of pickled jalapeno for GF designation also)

Directions:

1.       In a skillet on medium heat with ½ TBSP olive oil, warm the chicken with the salsa verde, minced garlic, ground cumin, and ground coriander.

2.       In another skillet on medium-low heat, warm the other ½ TBSP olive oil. Scramble the eggs. Season with salt and pepper.

3.       Combine the ingredients from both skillets into the larger of the two skillets, then add the tortilla chips. Stir to combine, then top with shredded plant-based cheese.

4.       Divide between four plates. Top with plant-based sour cream, sliced avocado, cilantro, and pickled jalapeno.