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Per serving
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- 1
Build the salsa verde
Husk and rinse the tomatillos, then drop them in a saucepan with the serrano peppers and garlic clove. Cover with water and simmer 12 to 15 minutes, until the tomatillos turn olive-drab and soft. Scoop everything into a blender with a splash of the cooking liquid, half the white onion, the cilantro, and a big pinch of salt. Blend until smooth. This is the green stuff that makes chilaquiles chilaquiles.
- 2
Crisp the tortillas
Cut the corn tortillas into triangles. Heat the oil in a large skillet over medium-high and fry them in batches until golden and crisp, then drain on paper towels. Day-old tortillas fry up the crunchiest, so this is a great use for that half-open bag. Salt them lightly while they're hot.
- 3
Simmer the sauce
Pour the blended salsa verde into a wide pan or pot, stir in the chicken broth, and bring to a gentle simmer. Let it cook 8 to 10 minutes so the raw edge cooks off and it thickens slightly. Taste and adjust salt.
- 4
Fold in chips and chicken
Add the shredded chicken breast to the sauce and warm it through. Add the crispy tortilla chips and fold gently until every chip is coated in green sauce. Do this right before serving. You want the chips softened but still holding some crunch, not turned to mush.
- 5
Top it and go
Pile the chilaquiles onto plates. Crumble queso fresco over the top, drizzle with Mexican crema, and scatter on the remaining sliced white onion and a little more cilantro. Fry the eggs to your liking and slide one over each serving. Eat immediately while it's hot and the edges are still crisp.
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Chicken Chilaquiles Verdes
Created by: TacoEveryDay
Ingredients
- 1 lb tomatillos
- 3 serrano peppers
- 1 garlic
- 1/2 cup white onion
- 1/4 cup cilantro
- 1 cup chicken broth
- 12 corn tortillas
- 3 tbsp vegetable oil
- 2 cup chicken breast
- 1/3 cup queso fresco
- 1/2 cup Mexican crema
- 2 eggs
- salt
Instructions
- Build the salsa verdeHusk and rinse the tomatillos, then drop them in a saucepan with the serrano peppers and garlic clove. Cover with water and simmer 12 to 15 minutes, until the tomatillos turn olive-drab and soft. Scoop everything into a blender with a splash of the cooking liquid, half the white onion, the cilantro, and a big pinch of salt. Blend until smooth. This is the green stuff that makes chilaquiles chilaquiles.
- Crisp the tortillasCut the corn tortillas into triangles. Heat the oil in a large skillet over medium-high and fry them in batches until golden and crisp, then drain on paper towels. Day-old tortillas fry up the crunchiest, so this is a great use for that half-open bag. Salt them lightly while they're hot.
- Simmer the saucePour the blended salsa verde into a wide pan or pot, stir in the chicken broth, and bring to a gentle simmer. Let it cook 8 to 10 minutes so the raw edge cooks off and it thickens slightly. Taste and adjust salt.
- Fold in chips and chickenAdd the shredded chicken breast to the sauce and warm it through. Add the crispy tortilla chips and fold gently until every chip is coated in green sauce. Do this right before serving. You want the chips softened but still holding some crunch, not turned to mush.
- Top it and goPile the chilaquiles onto plates. Crumble queso fresco over the top, drizzle with Mexican crema, and scatter on the remaining sliced white onion and a little more cilantro. Fry the eggs to your liking and slide one over each serving. Eat immediately while it's hot and the edges are still crisp.