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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
Vicki Bensinger says
These sound fabulous! We all love tomatillo salsa and combined with the chichen chilaquiles we'd gobble this up in no time. Great recipe. I'm glad they shared it. Now I'll have to surprise my family with it.
GLENDA CHILDERS says
This is such a great recipe for our family ... with gluten and tomato allergies.
Safe journey home and prayers for an easy jet lag.
Fondly,
Glenda
Susan Lester says
These look SO good! And, as usual, your photos are superb! I'm forwarding your recipe to my brother because this is one of his favorites, too!
Pam says
I wish I had the ingredients for this right now. What a flavorful and delicious recipe.
Shashi Charles says
Oh wow - this chilaquiles dish sounds so good! Wish I had a scratch and taste monitor cos I would be surely tasting this!
Shashi @ http://runninsrilankan.com
easyfoodsmith says
The dish looks fantastic and so so delicious! Thanks for sharing.
Veronica Miller says
You're making my mouth water! This sounds so good - something I've never tried!
Mary Callan says
This looks so delicious - love the ingredients - I think some stomachs around here would appreciate this too!
mary x
Eha says
It is quite funny how we may have almost all or even all of the ingredients for a dish in our fridge and pantry but we do not 'put it together' in such an imaginative way: this IS oh so moreish and will be trialled soonest 🙂 !
Chung-Ah | Damn Delicious says
What a comforting dish - definitely need to make this for Sunday supper!
Mari @ Once Upon a Plate says
Beautiful presentation Chris, so pretty and fresh. I would so love to be having chilaquiles for dinner tonight!
Claire @ Claire K Creations says
I can't believe there's a Mexican dish that I haven't heard of! Looks and sounds wonderful!
Ms Lemon of Make Mine Lemon says
I really need to find my way around my cilantro issue. I pinned this for my friends.
Sandra Lee says
I never knew what to do with tomatillos, now I know.
C Tanner Jensen says
Will be making this soon! I love Chilaquiles!!!!! Thanks for the recipe.
Denise Browning@From Brazil To You says
A dish to make one happy for sure!!!!
Cathy at Wives with Knives says
I love this recipes, Chris! I don't know anybody who wouldn't flip a plate of your chilaquiles. And I would spoon on lots of your tomatillo salsa. I do love Mexican food.
Angie Schneider says
This chicken chilaquile looks very tempting with tomatillos salsa!
Laura (Tutti Dolci) says
I've never tried chilaquiles but these sound wonderful - love the roasted tomatillo salsa!
Liz Berg says
Yup, my man would love these, too!!! I need to try this terrific dish!! Have a wonderful week, Chris.
Andrea_TheKitchenLioness says
Chris, this is the first time I read about Chilaquiles - no wonder that your lovely meal is the way to your husband´s heart - it looks just wonderful! Love all those flavor components - I have been wanting to try some tomatillos for the longest time. I have yet to find them in stores around here.
Lisa {Authentic Suburban Gourmet } says
My hubby always says it is one of the many reasons he loves me is from my cooking. I guess they are lucky fellows. These chicken chilaquiles look simply DIVINE!!! Hope you are doing well.
Pondside says
This is something quite new to me, and it sounds delicious. Clever daughter to figure out the how-to.
Ginny says
This looks wonderful, and I have never heard of it. You really get around the food world!
Pamela @ Brooklyn Farm Girl says
I am beyond excited for your Roasted Tomatillo Salsa as salsa verde is some of my favorite! Cannot wait to enjoy this! Thanks!