Chicken Chilaquiles Verde
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Prep Time
30 mins
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Cook Time
20 mins
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Total Time
50 mins
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Servings
4
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Calories
401 kcal
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Course
Main Course
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Cuisine
Mexican
Chicken Chilaquiles Verde
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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?
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Ingredients
- 1 pound tomatillo fresh
- 3 serrano chile
- 3 garlic unpeeled, cloves
- 1 onion chopped, large
- olive oil
- salt sea salt and freshly ground
- black pepper sea salt and freshly ground
- ½ cup cilantro leaves
- ½ lime juiced
- ¼ cup chicken stock or water as needed
- vegetable oil
- 10 corn tortillas cut into eighths
- 1 roasted tomatillo salsa batch
- salt sea salt and freshly ground
- black pepper sea salt and freshly ground
- 1-2 cups chicken breast shredded (I roasted the chicken, you could also use rotisserie) optional, cooked
- ½ cup feta cheese mild, or queso fresco
- 1 avocado diced
- ½ cup sour cream or Greek yogurt
- cilantro chopped, for garnish
Instructions
- 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.
- 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.
- 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.
- 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.
Notes
- *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
Nutrition Information
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Calories
401kcal
(20%)
Carbohydrates
46g
(15%)
Protein
22g
(44%)
Fat
15g
(23%)
Saturated Fat
4g
(20%)
Cholesterol
47mg
(16%)
Sodium
285mg
(12%)
Potassium
890mg
(19%)
Fiber
10g
(40%)
Sugar
8g
(16%)
Vitamin A
460IU
(9%)
Vitamin C
26.1mg
(29%)
Calcium
205mg
(21%)
Iron
2.4mg
(13%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 401 kcal
% Daily Value*
| Calories | 401kcal | 20% |
| Carbohydrates | 46g | 15% |
| Protein | 22g | 44% |
| Fat | 15g | 23% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 47mg | 16% |
| Sodium | 285mg | 12% |
| Potassium | 890mg | 19% |
| Fiber | 10g | 40% |
| Sugar | 8g | 16% |
| Vitamin A | 460IU | 9% |
| Vitamin C | 26.1mg | 29% |
| Calcium | 205mg | 21% |
| Iron | 2.4mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
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