CHICKEN CHILAQUILES
Yield Portion Size
9 cups | |
1-1/2 cups | |
1 tbsp |
Kosher salt
|
3 tbsp |
Toasted cumin, ground
|
1-1/2 cups | |
24 cups |
Tortilla chips
|
12 cups |
Roasted chicken, shredded
|
1-1/2 cups |
Chorizo sausage, cooked, crumbled
|
1-1/2 cups |
Fresh corn, cut from ear
|
6 cups |
Romaine lettuce, shredded
|
3 cups |
Queso fresco, crumbled
|
24 ea |
Eggs, prepared sunny side up
|
Nutrition information
Amount per serving | % Daily Value | |
---|---|---|
Calcium | 184 mg | 18% |
Carbohydrate | 28 g | 9% |
Cholesterol | 316 mg | 105% |
Total Fat | 31 g | 48% |
Iron | 3 mg | 18% |
Potassium | 259 mg | 0% |
Calories | 525 kcal | 26% |
Sodium | 1146 mg | 48% |
Protein | 33 g | 66% |
Polyunsaturated Fat | 5 g | 24% |
Saturated Fat | 10 g | 50% |
Sugars | 4 g | 0% |
Dietary Fiber | 4 g | 15% |
Vitamin C | 14 mg | 24% |
Vitamin A | 1966 iu | 39% |
Percent Daily Values are based on a 2,000 calorie diet
Directions
-
Step 1
Make SALSA: In batches, combine whole peeled tomatoes and green chiles in a blender; puree until smooth. Add salt, cumin and fire roasted diced tomatoes.
-
Step 2
To Make One Serving: Place 1 cup tortilla chips and 1/2 cup salsa in saute pan, and bring to simmer. Toss to coat, then remove tortillas to a serving platter. Toss 1/2 cup of shredded chicken, 1 tablespoon of chorizo and 1 tablespoon of corn in the remaining hot salsa; warm over medium-high heat.
-
Step 3
Top tortilla chips with hot chicken mixture and garnish with 1/4 cup lettuce, 2 tablespoons of crumbled queso fresco and 1 egg cooked sunny side up.
-
Step 4
Chef's Note: For added authenticity, make your own tortilla chips by cutting corn tortillas in eighths and frying in a 350°F fryer for 2 minutes.
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