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Monday, February 13, 2012

Chilaquiles Benedict

I had lots of leftover tortillas, shredded chicken, and cheese in my fridge after making enchiladas so I decided to use the ingredients to make breakfast.  Chilaquiles are a traditional Mexican breakfast that I first had when I was vacation in Puerto Vallarta with my friend Virginia last winter.  Chilaquiles are something that everyone has their own recipe for, and you can add in whatever you like.  Normally people just eat the Chilaquiles as is for breakfast, but I added a couple poached eggs on top - because poached eggs are Charles's favorite.

The leftover Chilaquiles made an excellent lunch.

Total time: 30 minutes

You will need:
1/2 cup chopped Onion
1 tablespoon Olive Oil
4 Flour Tortillas cut into 1 inch pieces
1/2 cup shredded chicken
1 can Black Beans
2 tablespoons 1/3 Less Fat Cream Cheese
1 cup Salsa
1 cup Fat Free Chicken Broth
1/2 cup Low Fat Shredded Mexican Cheese
1 tablespoon Sour Cream
2 Eggs
2 tablespoons White Vinegar

Step 1:
Heat the olive oil in a skillet over medium heat.  Add then onions and heat until they are lightly browned.  Then add the shredded chicken and heat for 1 minute.

Step 2:
Pour the onion and chicken into a bowl.  Stir in the black beans and cream cheese.  Set aside.

Step 3:
Heat the chicken broth and salsa in the skillet.  Let simmer for 5 minutes.

Step 4:
As the chicken broth and salsa mix is simmering, place half of the tortillas in the bottom of a small baking dish.  Then pour the chicken mixture over the tortillas.  Then top with the rest of the tortillas.

Step 5:
Pour the chicken broth and salsa mix over chicken mixture and tortillas in the baking dish.  Spread the cheese over the top.  Then bake for 15 minutes.

Step 6:
While the Chilaquiles are baking, poach the eggs.  Fill a skillet pan with 3 inches of warm water. Add the vinegar and bring to a slow boil.

Step 7: 
Crack the first egg into a small bowl. Once the water has boiled, lower the egg gently into the water. Please note that if the yolk breaks you need to start over with another egg. Repeat putting up to four eggs in one pan. After 2 minutes gently roll the egg over and gently make sure it isn't stuck to the bottom of the pan.

Step 8:
Remove the Chilaquiles from the oven, and scoop a spoonful onto a plate.  After cooking the eggs for 3.5 - 4 minutes remove from water with a slotted spoon and place on top of the Chilaquiles.  Serve with a little sour cream on the side.

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