Chicken Chilaquiles Verde
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?
Nutrition Facts
Ingredients
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.
Want to see how it turns out?
We've hidden the final 3 steps to support the original creator. Get the full, complete instructions directly from their site!
Continue Reading at Thecafesucrefarine →Chef's 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
Comments & Photos
Be the first to share your thoughts!
Did you make this recipe?
Leave a Comment