Grilled Chicken Chilaquiles Verde | Reynolds Brands

Ingredients

• Cast iron skillet
• Reynolds Wrap® Heavy Duty Aluminum Foil
• 4 cups tortilla chips
• 1/2 can green enchilada sauce
• 1 poblano pepper
• 1 teaspoon cooking oil
• 1/4 onion, chopped
• 1 cup leftover cooked chicken, chopped
• 4 ounces cheddar cheese, shredded
• 4 eggs
• 1/2 cup crema or sour cream
• 1 teaspoon freshly squeezed orange juice
• 1 to 2 chipotles in adobo sauce
• 1/2 cup frijoles negros, rinsed and drained
• 1 jalapeño, seeded, stemmed and sliced into rings
• 1 radish thinly sliced
• 2 tablespoons freshly minced cilantro
• 2 ounces cotija
• 1/4 cup salsa
• Lime wedges
• 1 avocado, skin and pit removed and sliced
• Grilled pineapple