Chicken Salsa Verde Chilaquiles

Ingredients and shopping list

Full batch: 4 listed servings.

• 4 x 4 oz cooked chicken breast
• 4 x 1/2 cup liquid egg whites
• 4 x 2 small corn tortillas (about 48 g total)
• 4 x 1/4 cup salsa verde
• 4 x 1/2 oz reduced-fat shredded cheese
• 4 x 1 cup bell peppers and onions

Cooking instructions

Cut tortillas into strips and bake at 375°F until lightly crisp, about 8–12 minutes. Sauté peppers and onions; scramble egg whites until set. Divide chicken, egg whites, vegetables and tortillas into four. Pack salsa verde and cheese separately; add when serving. Cook egg mixtures to 160 F, or 165 F when combined with poultry. Cool cooked food promptly in shallow portions; refrigerate within 2 hours at 40 F or below and use within 3-4 days, unless the recipe specifically requires frozen storage. Reheat leftovers to 165 F where served hot. Development recipe: texture and yield still need kitchen testing.

Meal-prep storage

Refrigerate perishable prepared portions promptly in shallow containers within 2 hours (1 hour above 90 F), at 40 F or below. Use within 3-4 days or the shorter ingredient/card limit. Reheat hot leftovers to 165 F. Freeze suitable portions for later days; check texture after thawing.

Recipe notes

A protein-forward meal-prep recipe from the Built to Prep collection.

Desk review only; kitchen testing and brand-label nutrition verification pending.

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