Chilaquiles-Stuffed Chicken Breasts

1. 1

   Heat oil in large skillet on medium heat.

2. 2

   Add onions and garlic; cook and stir 1 min.

3. 3

   Add tomato sauce, chiles and cilantro; stir.

4. 4

   Cook 5 min.

5. 5

   or until heated through, stirring occasionally.

6. 6

   Reserve 1/3 cup sauce.

7. 7

   Add chips to remaining sauce in skillet; stir to evenly coat with sauce.

8. 8

   Cool.

9. 9

   Place chicken breasts, top sides down, on work surface; top with tortilla chip mixture.

10. 10

    Sprinkle evenly with 1 cup cheese.

11. 11

    Roll up tightly, starting at one short end of each.

12. 12

    Place 1 stuffed chicken breast, seam side down, on center of each of 6 large sheets heavy-duty foil; wrap tightly to make packet.

13. 13

    Add to large pan of boiling water; cover.

14. 14

    Simmer on medium-low heat 18 to 20 min.

15. 15

    or until chicken is done (165F).

16. 16

    Remove packets from water.

17. 17

    Cool 5 min.

18. 18

    Cut slits in foil to release steam before carefully opening packets.

19. 19

    Transfer chicken to plate, reserving cooking juices in packets; cover chicken to keep warm.

20. 20

    Pour reserved juices from packets into saucepan.

21. 21

    Stir in reserved tomato sauce mixture; cook on medium heat 3 to 5 min.

22. 22

    or until heated through.

23. 23

    Serve over chicken; sprinkle with remaining cheese.

* Per serving · 4 servings · Values may vary.

No additional tips available.