Chicken Chilaquiles
INGREDIENTS
2 Tbsp. vegetable oil
1 1/2 lbs. boneless, skinless chicken breasts
2 tsp. chili powder
1 tsp. ground cumin
1 large green bell pepper
1 medium onion
1 Tbsp. chopped garlic
1 can (8 oz.) low sodium tomato sauce
1/2 cup water
1 Tbsp. Knorr® Chicken flavor Bouillon
10 corn tortillas
INSTRUCTIONS
Step 1
Heat oil in 12-inch nonstick skillet over medium-highheat. Cut chicken into bite sized pieces. Add to skillet and cook 2 minutes. Stir in chili powder and cumin, cook 1 minute.
Step 2
While the chicken is cooking, dice green pepper and onion. Add to skillet with chopped garlic and cook 2 minutes. Stir in tomato sauce, water and Knorr® Chicken flavor Bouillon and bring to a boil; reduce heat and simmer 2 minutes.
Step 3
While sauce is simmering, cut tortillas into strips or triangles. Stir into sauce and cook until softened, about 1 to 2 minutes.
Step 4
Top with shredded cheese and cover until cheese melts. Serve garnished, if desired, with chopped fresh cilantro, sliced radishes and/or diced avocado.