This recipe is perfect for either a nice week day dinner, or a lovely Sunday brunch. If you want something other than grilled BBQ chicken and corn this summer, try this!
1 red onion
2 poblano peppers
1⁄2 pound chicken breaststrips
2 teaspoons Tex-Mex spice blend
6 (6-inch) corn tortillas
4 ounces green enchilada sauce
1/4 cup sour cream
salt, pepper, oil
Preheat oven to 350 degree F.
Halve and thinly slice onion; finely chop 2 tablespoons and reserve for serving. Halve poblano peppers, discard stems and seeds, then thinly slice.
Pat chicken dry. Toss in a medium bowl with Tex-Mex spice and 1 tablespoon oil. Season with salt and pepper.
Stack tortillas, then cut into 8 wedges. Toss on a rimmed baking sheet with 2 tablespoons oil and season with salt and pepper. Spread in a single layer.
Bake on lower oven rack until golden brown and crisp, stirring halfway through.
Heat 1 tablespoon oil in a medium skillet over medium-high heat. Add sliced onions and peppers and cook, stirring occasionally, until starting to soften and brown in spots.
Push veggies to one side of skillet. Add chicken in a single layer to open side; cook until golden brown and cooked through.
Reduce heat to medium-low. Add chips, enchilada sauce, and 1⁄4 cup water. Toss to coat and simmer until liquid is slightly reduced, about 1 minute.
Serve chilaquiles with sour cream and reserved chopped onions over top. Enjoy!