Delectable Gluten-Free Mexican Brunch: Chilaquiles con Pollo y Huevos

Allergens

Eggs, Dairy (in cheese)

Ingredients

• 4 cups corn tortilla chips, gluten
• free 2 cups shredded chicken breast 2 tablespoons vegetable oil 1 large onion, finely chopped 3 cloves garlic, minced 1 can (10 oz) red enchilada sauce, gluten
• free 2 cups green salsa, gluten
• free 6 large eggs Salt and pepper, to taste Fresh cilantro leaves, for garnish Queso fresco or crumbled feta cheese, for garnish Avocado slices, for garnish

Instructions

1. In a large skillet, heat 1 tablespoon of vegetable oil over medium heat. Add the chopped onion and cook until translucent, about 3 4 minutes.
2. Add minced garlic to the skillet and cook for another minute, stirring frequently to avoid burning.
3. Pour in the red enchilada sauce and green salsa, stirring well to combine with the onion and garlic mixture.
4. Gently toss in the gluten free corn tortilla chips until evenly coated in the sauce mixture. Cook for 5 minutes, or until the chips are heated through and slightly softened.
5. In a separate pan, cook the shredded chicken breast in the remaining tablespoon of vegetable oil over medium heat, seasoning with salt and pepper to taste. Cook until warmed through and slightly crispy.
6. In another non stick pan, fry or poach 6 eggs to your desired preference.
7. To serve, place a generous portion of the chilaquiles mixture onto each plate, followed by an equal amount of chicken. Top with two fried or poached eggs per serving.
8. Garnish with fresh cilantro leaves, crumbled queso fresco or feta cheese, and avocado slices.

Chef’s Insight

Adding avocado slices not only adds creaminess but also increases the nutritional value of this dish with healthy fats and potassium.

Notes

Be sure to use gluten-free corn tortilla chips for a truly gluten-free dish.