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Never heard of Chicken Chilaquiles Verde? With corn tortillas simmered in a chile/tomatillo sauce and topped with other delicious ingredients including shredded chicken, avocados, sour cream and cheese; what's not to love?
Chicken Chilaquiles Verde With corn tortillas simmered in a chile/tomatillo sauce and topped with other delicious ingredients; including shredded chicken, avocados, sour cream and cheese; what's not to love?
- 1 pound fresh tomatillos
- 3 serrano chiles
- 3 garlic cloves unpeeled
- 1 large onion chopped
- olive oil
- sea salt and freshly ground pepper
- ½ cup cilantro leaves
- ½ lime juiced
- ¼ cup chicken stock or water as needed
- vegetable oil
- 10 corn tortillas cut into eighths
- 1 batch Roasted Tomatillo Salsa
- sea salt and freshly ground pepper
- 1-2 cups chicken cooked chicken breast shredded (I roasted the chicken, you could also use rotisserie) optional*
- ½ cup mild feta or queso fresco
- 1 avocado diced
- ½ cup sour cream or greek yogurt
- chopped cilantro for garnish
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For the roasted Tomatillo Sauce, Preheat broiler to high. Remove husks from tomatillos and rinse to remove the stickiness. Line a baking sheet with foil.
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Place tomatillos, chilies, chopped onion and garlic on baking sheet. Drizzle with olive oil and season with salt and pepper. Place under broiler for 7-10 minutes, turning the vegetables once, until they are lightly charred and starting to soften.
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Remove from the oven and let cool slightly. Remove the stems from the tomatillos and serrano chilies and peel the garlic. Add the vegetables and cilantro to the blender and puree. If salsa seems too thick, add chicken stock or water to thin it a bit.
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For the Chilaquiles, heat about a half inch of vegetable oil in a large sauté pan over medium heat. When the oil is hot, fry the tortillas in small batches until they are slightly golden and almost crisp. Drain on paper towels.
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Wipe out the sauté pan and add in the tomatillo salsa. Heat over medium heat until simmering. Add the tortillas and stir to combine. Cook until they are soft but not mushy, about five minutes. Season with salt and pepper to taste.
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Add in cooked, shredded chicken.
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To serve, place chilaquiles in individual bowls and top with cheese, sour cream, avocado and cilantro.
*We like this with chicken, but you could leave it out to make it vegetarian. I think it would be great with beans or a fried egg as well!
Adapted from Marcela Valladolid via the Food Network
Valerie says
This recipe is a regular staple in our house ever since the first time I made it! I told my husband what you'd said about chilaquiles being the way to your man's heart and he was like - "yeah, but that's HER man..." But ever since I first served this recipe he has been converted! Thanks for sharing this deliciousness!
I always make a double batch of the tomatillo salsa and freeze half of it for future recipes!
Valerie says
Wow I just made this and almost gobbled it up before I could sit down at the table.
Mr. & Mrs. P says
We know we will love this!! Yummo
Anonymous says
So great recipe