Chilaquiles Verdes with Chicken
Recipe: #26378
July 03, 2017
Categories: Chicken, Cheese, Peppers, Mexican, Cinco de Mayo, Mexican Chicken, more
"A homemade Mama recipe. Green Chilaquiles though popular throughout Mexico are most common in central Mexico which are often served as a side dish for breakfast next to scrambled or fried eggs, beef steak or grilled chorizo, and some refried beans. However, they are also served on their own as a main meal."
Original is 4 servings
Ingredients
- Green Salsa
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- Chilaquiles
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Nutritional
- Serving Size: 1 (428 g)
- Calories 407.3
- Total Fat - 11.5 g
- Saturated Fat - 4.9 g
- Cholesterol - 157.3 mg
- Sodium - 287.1 mg
- Total Carbohydrate - 54.3 g
- Dietary Fiber - 9.7 g
- Sugars - 10.4 g
- Protein - 24.9 g
- Calcium - 370.1 mg
- Iron - 4.2 mg
- Vitamin C - 106.4 mg
- Thiamin - 0.2 mg
Step by Step Method
Green Salsa
Step 1
Cook the tomatillos, serrano peppers and garlic in a saucepan covered with water. Simmer for about 12 to 15 minutes until soft and tender.
Step 2
Drain the water, reserving ¼ of the cooking liquid.
Step 3
In a blender, puree the peppers, tomatoes, garlic, add the reserved liquid if needed to get a saucier texture. Set aside.
Chilaquiles
Step 4
Heat 1 tablespoon of oil in a large skillet and start frying the tortillas until golden and crisp in batches. You might need to do 2 or 3 batches to avoid overcrowding the skillet. Drain the tortillas on paper towels. Repeat the process with the rest of the tortillas.
Step 5
Clean the skillet with a paper towel, turn the heat to medium and add 1 tablespoon of oil.
Step 6
Add the sauce and the 3 epazote leaves, let it cook for 5 minutes. Season the sauce with salt.
Step 7
Carefully stir in the tortillas to avoid breaking them. Add the chicken (if using) and coat it with the salsa. Cook for 2 more minutes.
Step 8
Serve garnished with crumble cheese, cilantro, onion and topped with the cream. Serve with Refried beans. Avocado is also a good addition.
NOTE: Letting the tortillas dry overnight will help them retain their shape longer when cooking them, preventing them from falling apart.
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- If you're using fresh tortillas, make sure to leave them out overnight to dry so they retain their shape when cooking.
- If you don't have Cotija cheese, you can substitute it with feta cheese.
- Substitute chicken for black beans: The benefit of this substitution is that it will provide a vegetarian option for the dish. It also adds an additional layer of flavor and texture to the dish.
- Substitute Cotija cheese for queso fresco: The benefit of this substitution is that it will provide a milder flavor and a creamier texture. Queso fresco is a type of Mexican cheese that is slightly salty and has a crumbly texture, while Cotija cheese is a bit milder with a creamier texture.
Vegetarian Chilaquiles Verdes Replace the chicken with 1/2 cup of cooked black beans and 1/2 cup of cooked corn. Use vegetable oil instead of regular oil. Omit the crema and Cotija cheese, and garnish with vegan cheese instead.
Mexican Rice: This classic Mexican side dish is a great accompaniment to Chilaquiles Verdes with Chicken. The nutty flavor of the rice complements the flavors of the chilaquiles, while the texture of the rice provides a nice contrast to the crispy chilaquiles. Plus, it's easy to make and adds a filling component to the meal.
Refried Beans: Refried beans are a must-have side dish for Mexican cuisine. They provide a creamy, savory flavor that pairs well with the flavors of the chilaquiles, and their texture adds a comforting element to the meal. Refried beans are also easy to make and can be used as a filling for tacos or burritos.
FAQ
Q: Can I use store-bought tortillas?
A: Yes, you can use store-bought tortillas for this recipe. However, for best results, it is recommended to let them dry overnight before frying them. This will help them retain their shape and prevent them from falling apart.
Q: Can I use vegetable oil for frying?
A: Yes, you can use vegetable oil for frying the tortillas. However, it is recommended to use a light, neutral-tasting oil such as canola or sunflower oil for best results. Avoid using olive oil, as it can impart a strong flavor.
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Fun facts:
Fun Fact #1: Chilaquiles are a popular dish in Mexico and are often served for breakfast. They were even served to the famous explorer Hernán Cortés when he arrived in Mexico in 1519!
Fun Fact #2: Chilaquiles are often served with Mexican crema, a type of sour cream. It is said to have been discovered by the ancient Aztecs and is a staple of Mexican cuisine today.