Chicken Chilaquiles Verde

Have you heard the old expression “The way to a man’s heart is through his stomach?”?  With my husband, it’s a bit more specific than that. I would have to rephrase it to say; “The way to MY man’s heart is through ………….
………… chilaquiles!
If you’ve never had the pleasure of meeting chilaquiles, you’re missing out on something wonderful. Chilaquiles is a very traditional Mexican dish that dates back to the Aztec empire. Corn tortillas are simmered in a chile/tomatilla sauce and then topped with other delicious ingredients; shredded chicken, avocados, sour cream, cheese, etc. We discovered chilaquiles several years ago at Mexican restaurant not far from our home. Scott’s been quite smitten with them ever since and it’s the only thing he’ll order these days at a Mexican restaurant. 🙂
Our daughter-in-law, Lindsay, surprised us one evening this past summer and served homemade chilaquiles for dinner. They were wonderful and there wasn’t a crumb left over. Since we’re heading home from London today, after a ten day visit with our daughter and her family, Lindsay has kindly offered to share her fabulous chilaquiles with you. I know you’ll love them and they may very well become “the way to your heart” as well! Here’s Lindsay:
One of our favorite things to order at our favorite mexican restaurant here in Raleigh is Chilaquiles.  It is a delicious dish full of fresh flavors. One night we were craving it for dinner and I decided to figure out how to make it at home. Turns out it isn’t hard and it’s just as good!  It’s traditionally a brunch dish made to use up leftover salsa and tortillas. We love this for dinner, but it would make a great brunch entrée topped with a fried or poached egg!
~ Lindsay

Chicken Chilaquiles Verde

Ingredients for the Roasted Tomatillo Salsa
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

Ingredients for the Chilaquiles:
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


Instructions for the salsa:
1. Preheat broiler to high. Remove husks from tomatillos and rinse to remove the stickiness. Line a baking sheet with foil. 

2.  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. 
3.  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. 
Instructions for the Chilaquiles:
1. 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.

2. 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. Add in cooked, shredded chicken.

3. To serve, place chilaquiles in individual bowls and top with cheese, sour cream, avocado and cilantro.

Serves 4

*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


P.S. Be sure to check back this week as we’ll be posting photos of “Everyday London”; our experiences of ordinary life in London, such a fun contrast from our life here in the U.S.A.

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