Back to Recipe

Chilaquiles Verdes with Chicken

Here's how you make Chilaquiles Verdes with Chicken
Pause Continue Reading
  • Servings: 4
  • Prep: 15-25m
  • Cook: 25-30m
    • The following recipe serves 4 people.

Ingredients

The ingredients are:
  • Green Salsa
  • 1 pound tomatillos
  • 2 - 3 Serrano peppers
  • 2-4 garlic cloves
  • Chilaquiles
  • 11-12 ounces tortillas (to equal 12 tortillas) cut into six or 8 triangles (preferably dry tortillas left out on the counter the night before, see NOTE. The weight is a guestimate.)
  • 1/3 cup vegetable oil
  • 8 - 10 ounces chicken breast, cooked and shredded (or can use rotisserie. Weight is a guesstimate, you need about 1 1/2 cups cooked chicken)
  • Green salsa, recipe provided here
  • 3 Epazote leaves
  • 1/2 cup of Mexican crema (Guatamalan, Peruvian, or other Latin will also work here)
  • 1/2 cup of fresh Cotija cheese, crumbled
  • 1/3 cup chopped cilantro to garnish
  • 2 slices of an onion separate the rings
  • Kosher or sea salt to taste
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.

We hope you enjoy this recipe!

This page is built for your convenience in the kitchen.

If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.

Oh... And one more thing... We also have some pretty wild forums.