Oxymoron Title? You bet….pretty much anything full of cheese and deep fried tortillas isn’t good for the waist line of any ‘mujer’…but I love Mexican food. Mexican food is flavourful, spicy, exotic, tasty….and well, sometimes fattening.
One of my favourite items when I head to Mexico to escape the frigid Canadian winters is Chilaquiles con pollo y salsa verde (oh, you don’t understand Spanish? Translation: Chilaquiles with chicken and green salsa…See? sounds way sexier in Spanish). It is one of those local, hearty dishes where everyone’s ‘abuela’ has a way of making it their own way. It is the kind of dish that if you eat too much of, you will not be able to stay contained within your beach vacation one-piece, two-piece or can’t-help-you-with-that-three-piece bathing suit.
So I reinvented the standard Chilaquiles dish to be able to indulge and not feel guilty…until the next time I get to Mexico for the real deal.
To make ‘skinny girl chilaquiles’, you need only a few ingredients and a regular stove/oven (go ahead and pitch the deep fryer, you don’t need it). The zero fat Greek yogourt is used in place of sour cream which is better for you and has the similar texture/tart taste of sour cream. Normally you also use queso fresco, but in my part of the world, it is impossible to obtain, so I just used a shredded mozz/cheddar mix or you could use a monterey jack with jalapeño.
Chilaquiles con Pollo y Salsa Verde
1 boneless, skinless chicken breast
1 cup chicken broth
1 cup water
1 cup Tomatillo Salsa
2 Weight Watchers Whole Wheat Tortillas (6” size), cut into 2″ pieces (use a pizza cutter, makes the job quicker!)
¼ Cup Low-Fat Mozz/Cheddar Cheese, shredded
2 Tbsp Zero Fat Greek Yogourt (I like Oikos)
1 small Avocado, skinned, seeded and sliced
2 Tbsp chopped, fresh Cilantro
Salt & Pepper to taste
In a medium saucepan, combine water and chicken broth and bring to a boil, add chicken and salt and pepper to taste. Lower heat to a simmer and poach chicken for 15-20 minutes or until no longer pink inside. Remove chicken and set aside to cool 10 minutes, reserve 1 cup of the poaching liquid. When chicken is cool, shred, cover and set aside.
Meanwhile, place strips of tortillas onto a baking sheet and toast in a 350F oven for 10 minutes, flip and toast another 10 minutes or until brown and crisp on both sides. Remove from oven.
Back to the saucepan, bring reserved chicken broth/water to a boil, add 1 cup Tomatillo Salsa and boil hard (stirring often) for 5 minutes until reduced by almost half. Add crispy tortilla strips and lower heat to medium-low, cook, stirring often for another 5 minutes. Add chicken and cook another 2-3 minutes until chicken is heated through.
Spoon chicken/tortilla mixture onto plate, top with shredded cheese and chopped, fresh cilantro. Serve with avocado slices and yogourt. Devour and be happy.