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Chicken Chilaquiles Verde with Poblano Peppers

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!


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