While traditionally served for breakfast, this hearty version of chilaquiles with chicken makes a quick weeknight main dish, too. Salad greens tossed with crisp radish slices and quick-pickled red onions are a tasty side.
In a food processor or blender, blend together the salsa, onion, peppers, cilantro, garlic and salt. Pour the blended sauce into a skillet over medium heat, add the chicken tenders and cook for 8 minutes, turning tenders halfway through the cooking time, until chicken is cooked.
Line a rimmed baking sheet with parchment paper. Place a layer of tortilla chips on the baking sheet, pour half of the chicken and sauce on top and add half of the queso fresco. Add a second layer of tortilla chips, chicken and sauce, and top with the remaining queso fresco and your choice of optional toppings. Serve immediately.
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