Tomatillos offer a nice helping of antioxidants to the meal. Corn tortillas tend to kick in a heftier amount of fiber than the refined-flour kind and cost you fewer calories.
If you're short on time, you can easily sub in a 16-ounce jar of store-bought tomatillo salsa.
- 1 lb. tomatillos, husked, rinsed, and quartered
- 1/2 serrano chile, seeds removed for less heat
- 1/2 white onion, coarsely chopped
- 2 Garlic cloves
- 1/2 c. packed cilantro leaves
- 1/2 tsp. coarse salt
- juice of 1 lime
- 8 (6-inch) corn tortillas
- 2 tbsp. olive oil
- 1/4 tsp. coarse salt
- 2 c. shredded rotisserie chicken
- 2 oz. soft goat cheese (1/4 cup)
- 2 oz. shredded Monterey jack cheese (3/4 cup)
- radishes, thinly sliced; cilantro leaves; and lime wedges, for garnish
- fried eggs, for serving (optional)
- Heat oven to 400 degrees Fahrenheit.
- Make the salsa: Place salsa ingredients in a blender and blend until smooth.
- Make the chilaquiles: Brush tortillas on both sides with oil. Sprinkle with salt. Stack, and cut into 6 wedges. Spread out on 2 baking sheets in single layers. Bake, flipping halfway through, until crisp and golden brown, 10 to 12 min.
- Combine tortillas, chicken, and salsa in a large ovenproof skillet (such as cast iron), spreading evenly. Sprinkle both cheeses over top. Bake until top is golden brown, about 30 minutes. Garnish with radishes, cilantro, and lime wedges, and top with fried eggs, if using.
242 cal, 15 g fat (5 g saturated), 15 g protein, 17 g carb, 3 g sugar, 2 g fiber, 612 mg sodium, 31 mg cholesterol per serving
This recipe originally appeared in the December 2016 issue of Dr. Oz The Good Life.