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Chicken Chilaquiles

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Ingredients
  

  • 1 chicken breast cooked and shredded**
  • 12 corn tortillas cut into 8 triangles***
  • 1-2 tbsp olive oil
  • 3 Roma tomatoes
  • 1/2 small yellow onion
  • 4 garlic cloves
  • pinch of cilantro
  • 3 tsp salt*
  • 3 tsp pepper*
  • 3 tsp oregano*
  • 3 tsp cumin*
  • 3 tsp garlic powder*
  • 1/4 cup water or chicken stock
  • chopped onion garnish
  • sliced radish garnish
  • chopped cilantro garnish
  • crema garnish
  • avocado or guacamole garnish

Instructions
 

  • Preheat your oven to 400 degrees. On a oven baking sheet add your olive oil and corn tortilla triangles. Toss around in olive oil. Bake for 10-15 minutes or until golden and crispy.
  • IN a blender add your tomatoes, onion, garlic, liquid and all of your spices. Blend until smooth.
  • Add your sauce to a skillet on medium low heat. Toss in your chicken as well. Simmer for 15-20 minutes uncovered. Most of the sauce will reduce and thicken.
  • Now toss in your baked chips and mix well. I like to add half and mix real good then add some more mixing lightly so I can have a crunch affect.
  • Top with your desired garnishes and enjoy!

Notes

*Add as much seasoning to your liking. I guess on the measurements because I really free styled on seasoning.
**I took 1 chicken breast and simmered it in water until cooked. Carefully shredded it and added to sauce. You can use store bought pre shredded and cooked chicken.
***You could use store bought corn tortilla chips but I found this way being a bit healthier and tastier.