Verde Chilaquiles Recipe

Recipesfull introduces to you: Chicken Recipes. (Verde Chilaquiles Recipe). This recipe was something I made up after having some sub-par chilaquiles at my favorite local breakfast place. This is my favorite Mexican breakfast dish and is great for a light dinner as well, serve with refried beans and some pico de gallo and you'll be craving for more! Garnish with more cilantro and sour cream. Great for leftover salsa verde or stale tortilla chips, perfect for a family brunch or other special breakfast occasion.

Brief

Prep 30 mins

Cook: 46 mins

Additional: 2hrs

Total: 3hrs16 mins

Servings: 6

Yield: 6 servings

Verde Chilaquiles Recipe

Ingredients

10 tomatillos

husked and rinsed

2 fresh jalapeno peppers

sliced

⅓ cup chopped cilantro

3 cloves garlic

crushed

salt and ground black pepper to taste

2 tablespoons vegetable oil

¾ pound shredded cooked chicken breast

or more to taste

½ red onion

thinly sliced

⅓ cup sliced black olives

or more to taste

2 tablespoons cilantro leaves

1 (8 ounce) package tortilla chips

or as needed

¼ cup crumbled cotija cheese

or to taste

Breakfast and Brunch

Directions

Step 1

Place tomatillos in a saucepan with water to cover; bring to a boil. Reduce heat to low; simmer until color begins to lighten and fruit is soft to the touch 10 to 15 minutes.

Step 2

Transfer tomatillos to a food processor or blender. Add jalapenos 1/3 cup cilantro garlic salt and pepper; blend until smooth. Cover with plastic wrap. Refrigerate at least 2 hours for best flavor.

Step 3

Preheat oven to 400 degrees F (200 degrees C).

Step 4

Heat oil in a skillet over medium heat. Cook and stir chicken and onion until onions begin to brown about 10 minutes. Add olives; cook for 5 minutes. Add cilantro; cook and stir until wilted about 1 minute more. Remove from heat.

Step 5

Line the bottom of a 8-inch square casserole dish with 2 to 3 layers of tortilla chips breaking chips slightly. Add half of the sauce; toss with chips. Top with chicken mixture and the remaining sauce. Sprinkle cotija cheese on top.

Step 6

Bake in the preheated oven until tortilla chips are softened 15 to 25 minutes.

Nutritional Information

Verde Chilaquiles Recipe

Servings Per Recipe:6

Calories: 384.2

% Daily Value *

Protein: 20.6g 41%

Carbohydrates: 30.4g 10%

Dietary Fiber: 3.6g 15%

Sugars: 3g

Fat: 20.7g 32%

Saturated Fat: 4.2g 21%

Cholesterol: 48.3mg 16%

Vitamin A Iu: 393.7IU 8%

Niacin Equivalents: 9.5mg 73%

Vitamin B6: 0.3mg 20%

Vitamin C: 8.8mg 15%

Folate: 17.3mcg 4%

Calcium: 128.8mg 13%

Iron: 2.1mg 12%

Magnesium: 83.2mg 30%

Potassium: 377.4mg 11%

Sodium: 354.4mg 14%

Thiamin: 0.1mg 8%

Calories From Fat: 186.3

*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.