Chipotle Chilaquiles

2 Tablespoons Vegetable oil,

1 can (26 oz.) Crushed tomatoes,

1 Knorr chicken flavored bouillon cube crumbled,

2 links Chorizo sausage removed from casing and crumbled,

1 Knorr onion minicube crumbled,

1 Knorr garlic minicube crumbled,

2 Knorr chipotle minicubes crumbled,

8 cups H-E-B white corn tortilla chips,

1/4 cup Crumbled queso fresco cheese,

1/3 cup Mexican cream or sour cream,

Directions

1 Heat oil in a large skillet over medium-high heat for 1 minute. Stir in tomatoes and Knorr Chicken Flavored Bouillon Cube and bring to a boil. Reduce heat and simmer covered for 15 minutes.

2 Brown chorizo in a small skillet over medium heat, stirring occasionally. Drain the fat and set the cooked chorizo aside in a small bowl.

3 Remove tomato mixture from heat and stir in the crumbled Knorr Onion, Garlic and Chipotle Cubes. Add the tortilla chips, gently stirring to coat each chip with the sauce until they are slightly softened.

4 Layer half the coated tortillas on a serving platter. Top with half the chorizo; repeat. Sprinkle crumbled Queso Fresco over the top and drizzle with the Mexican Crema or Sour Cream

Nutritional Information

No Nutritional Information Available