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Easy Crock Pot Chicken Chilaquiles
Easy crock pot chicken chilaquiles with a spicy kick of El Yucateco hot sauce.
Ingredients
2
lbs
boneless skinless chicken breasts
1
green pepper
chopped
1
red pepper
chopped
1
yellow onion
chopped
1/2
cups
chicken broth
1
tbs
ground cumin
1
tbs
paprika
1
tbs
minced garlic
1
can diced tomatoes
do not drain
2
tbs
El Yucateco® Black Label Reserve Hot Sauce
Tortilla chips
recipe!
Shredded Mexican cheese
Sour cream
Instructions
Add onion, peppers, tomatoes, cumin, paprika, garlic and chicken broth to the crock pot and stir together
Add chicken and stir, turning the chicken so all sides have been coated with the liquid
Cook on low for 4 hours or high for 8 hours
Once cooked, remove chicken and shred with two forks. Add chicken back to crock pot; stir together
For each serving, roughly crunch tortilla chips and spread onto a plate; spoon the mixture onto the tortilla chips
Top with shredded Mexican cheese and sour cream - serve
Notes
Use homemade corn tortillas as they are thicker than store bought chips. Store bought chips may get soggy quickly when used for chicken chilaquiles.
Author:
Scrappy Geek
Course:
Main
Cuisine:
Mexican