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Chilaquiles with salsa chipotle
45 m active | 45 m total
Nutrition facts per serving:
  • Energy in kcal about 580
  • Fat about 28g
  • Carbohydrates about 42g
  • Protein about 37g
This is needed
This is needed for 2 people
  • 1 litre water
  • 0.5 red onion
  • 1 garlic clove, squeezed
  • 0.5 bunch coriander
  • 1 tbsp salt
  • 2 tomato
  • 2 chicken breasts (each approx. 120 g)
  • 6 tbsp BBQ sauce
  • 0.25 tsp salt
  • 50 g tortilla chips
To serve
  • 1 avocado, in slices
  • 40 g feta, crumbled
  • 0.5 red onion, cut into thin slices
  • 0.5 bunch coriander, torn into pieces
  • 2 tbsp sour single cream
  • 20 g tortilla chips, crumbled
  • 1 lime, cut into wedges
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And that's how it's done
And that's how it's done
Bring the water to the boil with the onion, garlic clove and coriander, season with salt. Reduce the heat. Cut a cross into the tomatoes, add to the stock along with the chicken, cover and simmer for approx. 25 mins. Remove the chicken, pull away the meat using two forks, cover and set aside.
Remove the tomatoes, onion and garlic from the stock. Peel the tomatoes, cut out the stalk. Puree the tomatoes, onion, garlic and 3 tbsp of stock until smooth, place in a pan. Add the hot chipotle honey sauce and salt, bring to the boil. Reduce the heat, simmer for approx. 5 mins.
Add the chips and chicken to the salsa, mix carefully and warm through.
To serve
Serve the avocado, onion, feta, chips, coriander, single cream and lime wedges with the chilaquiles.