Welcome to my new dinner in a snap series! What better time of year for it to begin than when school, sports, activities, and homework are just around the corner… eek! For each of these recipes, I’m going to give you the full lowdown. Exactly how long it took to make; the honest review from each family member; and any little tips or tricks to help make it even easier. Trust me, you can do these recipes. I promise.
First up… I present these oh so simple and delicious chicken chilaquiles! Here we go.
Straight from my iPhone, you can see that this one came in around 12 minutes. And a good 6-7 minutes of that is just simmering the sauce, so you can deal with your toddler’s meltdown at your feet while boiling your older one’s mouth guard for football. Which is precisely what I was doing.
The verdict: This one has some heat, which I was a tad worried about with M but he states “it’s the perfect amount of spice for great flavor. Not overbearing spice that is just covering up something bad.” He loved it. L had some of the chicken because he can handle spice. B, I will be honest, just ate the chips. I was obsessed and had enough leftovers for two lunches!
Tips & tricks: Rotisserie chicken, baby! Also, if you want to quiet down the spice, cut the chili adobo in half.
- 1 TBS olive oil
- 4 cloves garlic
- 1 chili in adobo sauce, minced up
- 1 TBS adoba sauce
- 1 28 jar diced tomatoes
- 1 cup water
- salt & pepper
- 1 rotisserie chicken, shredded up
- few TBS freshly chopped cilantro
- shredded cheese, for topping
- tortilla chips, for serving
- Warm the olive oil in a large pot over medium heat. Saute the garlic a few minutes and add in the chili adobo and sauce. Cook another minute or two.
- Add in the tomatoes, cup of water, and salt & pepper. Bring to a boil then simmer on low for 5-7 minutes, until sauce has reduced a bit.
- Stir in the chicken and cilantro and top with cheese. Serve over tortilla chips and enjoy!