CHICKEN CHILAQUILES WITH SPICY TOMATO SAUCE MADE WITH V8® SPICY HOT VEGETABLE JUICE
Nutrition Facts
Serving Size
SERVING (1 CUP)
Amount Per Serving
Calories 297
% Daily Value
Total Fat 13g
20%
Saturated Fat 3g
15%
Cholesterol 41mg
14%
Sodium 762mg
32%
Total Carbohydrate 29.6g
10%
Dietary Fiber 3.4g
14%
Protein 14.9g
30%
Vitamin A 4%
Vitamin C 19%
Calcium 6%
Iron 10%

chicken chilaquiles with spicy tomato sauce made with v8® spicy hot vegetable juice

This classic Mexican breakfast dish features pulled chicken simmered in a spicy tomato and cilantro broth, fire roasted green chilies , Mexican crema and V8 Spicy Hot 100% Vegetable Juice with a hint of roasted garlic

  • Total time: 120 minutes
  • Servings: 14
Ingredient Weight Measure
boneless, skinless chicken breasts, cooked , pulled 18.500 oz. 2.5 cup
kosher salt 2 tsp.
black pepper , ground 0.25 tsp.
V8® Spicy Hot Vegetable Juice 2 cup
olive oil 2 tbsp.
white onion , minced 5.250 oz. 1.5 cup
garlic , peeled, whole, roasted 1.250 oz. 2 tbsp.
whole roasted tomatoes 32.000 oz. 4 cup
ancho chili powder 2 tsp.
kosher salt 2 tsp.
black pepper 0.5 tsp.
cilantro , chopped 1 tbsp.
tortilla chips 16.000 oz. 6 cup
cilantro , chopped 2 tbsp.
vegetable cooking spray 0 as needed
white onion , minced 3.500 oz. 1 cup
green chiles , chopped 2.000 oz. 0.25 cup
cilantro , chopped 1 tbsp.
Mexican creama 7.000 oz. 1 cup
To Prepare Chicken:

1. Season Chicken salt and pepper. Let stand for 15 minutes.

2. Simmer chicken in V8® Spicy Hot Vegetable Juice. Remove chicken from pan. Strain liquid. Reserve.

CCP: Heat to a minimum internal temperature of 165°F for 1 minute.

3. Cool chicken, then shred.

 
To Prepare Tomato Sauce;

1. In a medium sauce pot, heat oil over medium heat. Add onions. Sauté for 6 minutes. Add garlic. Cook for another 3 minutes.

2. Add tomatoes, reserved liquid and ancho chilies. Cook mixture until mixture thickens into a sauce like consistency.

3. Using a blender, blend mixture until smooth. Add salt, pepper cilantro. Simmer sauce for another 15 minutes.  Reserve.


 
To Assemble/Bake:

1. Using a mixing bowl, coat tortilla chips with 3 cups tomato sauce (just enough to coat the chips).

2. In medium bowl, toss shredded chicken with cilantro and 1 cup of finished tomato sauce.

9. Lightly grease casserole dish with non-stick cooking spray.  Layer with the following order: coated chips, shredded chicken, third measure of onions (1 cup) onions, chilies, 1-1/2 cups more tomato sauce.

10. Bake in a 350°F oven for 15 minutes.

CCP: Heat to a minimum internal temperature of 165°F for 1 minute.

CCP: Hold for hot service at 140°F or higher until needed.

 
11. Top with cilantro and Mexican crema.

12.  To Serve: Using a #4 spoodle, portion 1 cup onto plate.  Serve immediately.


 

This classic Mexican breakfast dish features pulled chicken simmered in a spicy tomato and cilantro broth, fire roasted green chilies , Mexican crema and V8 Spicy Hot 100% Vegetable Juice with a hint of roasted garlic

  • Total time: 120 minutes
  • Servings: 14
Ingredient Weight Measure
boneless, skinless chicken breasts, cooked , pulled 18.500 oz. 2.5 cup
kosher salt 2 tsp.
black pepper , ground 0.25 tsp.
V8® Spicy Hot Vegetable Juice 2 cup
olive oil 2 tbsp.
white onion , minced 5.250 oz. 1.5 cup
garlic , peeled, whole, roasted 1.250 oz. 2 tbsp.
whole roasted tomatoes 32.000 oz. 4 cup
ancho chili powder 2 tsp.
kosher salt 2 tsp.
black pepper 0.5 tsp.
cilantro , chopped 1 tbsp.
tortilla chips 16.000 oz. 6 cup
cilantro , chopped 2 tbsp.
vegetable cooking spray 0 as needed
white onion , minced 3.500 oz. 1 cup
green chiles , chopped 2.000 oz. 0.25 cup
cilantro , chopped 1 tbsp.
Mexican creama 7.000 oz. 1 cup
To Prepare Chicken:

1. Season Chicken salt and pepper. Let stand for 15 minutes.

2. Simmer chicken in V8® Spicy Hot Vegetable Juice. Remove chicken from pan. Strain liquid. Reserve.

CCP: Heat to a minimum internal temperature of 165°F for 1 minute.

3. Cool chicken, then shred.

 
To Prepare Tomato Sauce;

1. In a medium sauce pot, heat oil over medium heat. Add onions. Sauté for 6 minutes. Add garlic. Cook for another 3 minutes.

2. Add tomatoes, reserved liquid and ancho chilies. Cook mixture until mixture thickens into a sauce like consistency.

3. Using a blender, blend mixture until smooth. Add salt, pepper cilantro. Simmer sauce for another 15 minutes.  Reserve.


 
To Assemble/Bake:

1. Using a mixing bowl, coat tortilla chips with 3 cups tomato sauce (just enough to coat the chips).

2. In medium bowl, toss shredded chicken with cilantro and 1 cup of finished tomato sauce.

9. Lightly grease casserole dish with non-stick cooking spray.  Layer with the following order: coated chips, shredded chicken, third measure of onions (1 cup) onions, chilies, 1-1/2 cups more tomato sauce.

10. Bake in a 350°F oven for 15 minutes.

CCP: Heat to a minimum internal temperature of 165°F for 1 minute.

CCP: Hold for hot service at 140°F or higher until needed.

 
11. Top with cilantro and Mexican crema.

12.  To Serve: Using a #4 spoodle, portion 1 cup onto plate.  Serve immediately.


 

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