Chilaquiles Verdes con Pollo y Crema
Crispy tortilla chips simmered just long enough in a tangy, vibrant salsa verde until they reach that perfect balance between crunch and tender. Piled high with shredded chicken, a cascade of Mexican crema, crumbled cotija, and sliced avocado, this is Mexico's beloved answer to the question of what to do with yesterday's tortillas.
Ingredients
- 12 corn tortillas, cut into triangles (or 8 cups thick tortilla chips)
- 1 pound tomatillos, husked and rinsed
- 2 serrano peppers, stemmed
- 1/2 white onion, quartered
+ 11 more ingredients
Instructions
If making your own chips, pour about an inch of vegetable oil into a deep skillet and heat to 350F. Fry the tortilla triangles in batches until golden and crispy, about 2 to 3 minutes. Drain on paper towels and season lightly with salt.
Place the tomatillos, serrano peppers, onion quarters, and garlic on a baking sheet. Broil on high for about 8 minutes, turning once, until charred and softened.
Transfer the roasted vegetables to a blender along with the cilantro and chicken broth. Blend until smooth. Season with salt to taste.
Pour the salsa verde into a large, deep skillet over medium heat. Bring to a gentle simmer and cook for 5 minutes to meld the flavors.
Add the tortilla chips to the salsa and toss gently to coat. Cook for 1 to 2 minutes if you prefer them with some crunch, or up to 4 minutes for a softer texture. Fold in the shredded chicken and heat through.
Transfer the chilaquiles to a serving platter or divide among individual plates. Drizzle generously with Mexican crema and sprinkle with crumbled cotija cheese.
Top with avocado slices, thinly sliced red onion, and additional cilantro. If desired, crown each serving with a fried or poached egg.
Nutrition Estimate
Per serving • Estimated by Blinner AI