Chicken Chilaquiles Verdes

Name: Chicken Chilaquiles Verdes
Prep time: 15 min
Cook time: 370 min
Total time: 385 min
Yield: 4
Ingredients: 1 large skinless, boneless chicken breast; 1 (16 ounce) jar salsa verde, divided; 1 cup chicken broth; 1 medium yellow onion, chopped; 1 teaspoon chili powder; 1 teaspoon ground cumin; 0.5 teaspoon cayenne pepper; salt and freshly ground black pepper to taste; 2 tablespoons olive oil; 8 (6 inch) soft corn tortillas; 0.5 cup sour cream; 1 tablespoon milk, or more as needed; 2 tablespoons crumbled cotija cheese, or to taste; 0.25 cup chopped fresh cilantro

4.5

(2)

2 Reviews

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Chilaquiles verdes is a Mexican dish of fried tortillas with a flavorful green salsa that's traditionally served for breakfast. This recipe includes tender, shredded chicken and is perfect for dinner.

Submitted by maxwell

Updated on November 29, 2024

Prep Time:

15 mins

Cook Time:

6 hrs 10 mins

Total Time:

6 hrs 25 mins

Servings:

4

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Ingredients

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Original recipe (1X) yields 4 servings

1 large skinless, boneless chicken breast
1 (16 ounce) jar salsa verde, divided
1 cup chicken broth
1 medium yellow onion, chopped
1 teaspoon chili powder
1 teaspoon ground cumin
½ teaspoon cayenne pepper
salt and freshly ground black pepper to taste
2 tablespoons olive oil
8 (6-inch) soft corn tortillas, cut into triangles
½ cup sour cream
1 tablespoon milk, or more as needed
2 tablespoons crumbled cotija cheese, or to taste
¼ cup chopped fresh cilantro

Directions

Combine chicken breast, 1/2 of the salsa verde, chicken broth, onion, chili powder, cumin, cayenne, salt, and pepper in a slow cooker. Cook until chicken is cooked through on Low for 6 hours or High for 3 hours.
Remove chicken from sauce and shred in a bowl with 2 forks. Return to the slow cooker and mix to combine with sauce.
Place a large skillet over medium heat; add olive oil and heat until it starts to shimmer. Add tortilla triangles to the hot oil and cook, flipping every minute, until golden, about 8 to 10 minutes.
Add shredded chicken, slow cooker sauce, and remaining salsa verde to tortillas. Mix and heat until everything is warmed through.
Meanwhile, stir sour cream and enough milk together so it can be drizzled.
Remove tortilla mixture from the heat. Sprinkle cotija cheese on top and garnish with cilantro; drizzle with thinned sour cream mixture.

Tips

I like to use a mixer to shred my chicken: Add chicken to a large bowl and use an electric mixer on low to shred your meat quickly.

Nutrition Facts (per serving)

374	Calories
17g	Fat
36g	Carbs
19g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 374
% Daily Value *
Total Fat 17g	21%
Saturated Fat 6g	30%
Cholesterol 52mg	17%
Sodium 797mg	35%
Total Carbohydrate 36g	13%
Dietary Fiber 4g	15%
Protein 19g	38%
Potassium 370mg	8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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