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?
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.
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.
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.
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