5 Minute Skinny Chilaquiles
Loving these for something new! Feels so indulgent but guess what. They're not.
Servings: 1
Calories: 331kcal
Ingredients
- 3 extra thin Mission corn tortillas
- 1/4 cup Trader Joes Bottled Red Enchilada Sauce (60g) or your favorite sauce
- 1/4 cup precooked chicken shredded (50g) I used leftover Instant Pot Smokey Honey Cilantro Chicken
- 1 runny fried egg
- 1/4 small avocado (20g)
- 1 tsp. cotija (7g)
- 2 tsp. Red onion (10g)
- 1 Tbsp. Cilantro and/or green onion (5g)
Instructions
- Preheat oven to 425.
- Cut tortillas into triangles or strips and lay out on a baking sheet. Spray with cooking spray and sprinkle with kosher salt. Bake for 5-7 minutes or until brown on edges and crispy. You might want to flip half way through.
- Fry your egg and set aside.
- In the same skillet, heat chicken for a minute, then add sauce and chips and toss around to coat them all.
- Top with fried egg, avocado, onions, cilantro, and cotija.
- Of course you could always add: beans, sour cream, next time I'll add my favorite chipotle cream (don't know how I didn't!) And you can EASILY up the protein by piling on the chicken or adding an extra fried egg white!
Notes
- To track, search My Fitness Pal for "Lillie Eats and Tells 5 minute skinny chilaquiles".
- If you'd like to use my favorite Cut Da Carb wraps to make the chips instead, this will cut off 10 carbs, 1 fat, and add 1 protein. If you make it that way, search "Lillie Eats and Tells Cut Da Carb Chilaquiles"
- If you use something different and want to try and account for the difference, just know the three extra thin mission tortillas account for 120 cal, 24 carbs, 1.5 fat, and 3 protein.
Nutrition
Calories: 331kcal | Carbohydrates: 31.7g | Protein: 21.4g | Fat: 13.5g | Saturated Fat: 3.7g