Chilaquiles with Chicken and Salsa Verde

Votes: 1

How to Make - Chicken Chilaquiles with Salsa Verde

Time: 1 hour.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 338, total fat 13 G., saturated fats 3 G., proteins 22 G., carbohydrates 34 G., fiber 6 G., cholesterol 53 mg, sodium 359 mg, sugar 5 G.

Chilaquiles is a Mexican brunch dish created specifically to use up leftovers. It's made with leftover tortillas (cut or torn into pieces) and salsa verde (green salsa). The ingredients are heated in a skillet until the tortillas soften slightly. Chilaquiles are eaten on their own or with beans, scrambled eggs, or shredded chicken.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

6 tomatillos (physalis), peeled and halved
1 large onion, cut into 8 wedges
1 jalapeño, halved lengthwise and trimmed (remove seeds to reduce heat)
1 large clove garlic, peeled
2 tbsp vegetable oil + extra for frying
0.5 cup chicken broth
10 corn tortillas, cut into 1cm wide strips.
1.5 cups shredded cooked chicken
1/4 cup crumbled queso fresco
1/4 cup coarsely chopped fresh cilantro, for serving
A spoonful of sour cream, optional

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: ground cherries, grilled chicken, tortilla, queso fresco cheese, jalapeno pepper, cilantro, sour cream

Cooking the dish according to the recipe:

Preheat oven to 200°C (400°F). Place the tomatillos, onion, jalapeño, and garlic on a baking sheet. Drizzle the vegetables with 2 tablespoons of vegetable oil and toss to coat. Sprinkle with salt and roast until the vegetables are tender and beginning to brown, about 30 minutes. Transfer the vegetables to a blender, add the broth, and blend. Season with salt to taste.
Heat 1 cm of vegetable oil in a large Dutch oven over medium heat. Once hot, add the tortilla pieces a few at a time and fry until golden brown and crispy, about 1.5 minutes per serving. Drain on paper towels and season with salt.

Carefully pour the oil out of the pan and return the pan to medium-high heat. Add about 1.5 cups of tomatillo puree (you'll have some left over) and cook until slightly thickened, 4-5 minutes. Add the chicken and toss to coat. Add the tortillas and gently toss until coated.
Divide the chilaquiles among 4 bowls and top with queso fresco, cilantro, and a dollop of sour cream, if using.

Queso fresco:
This is a white, soft, fresh Mexican cheese with the texture of fresh farmer's cheese. It can be found in the Latin American food section or online. In a pinch, you can substitute soft feta cheese.

Categories: