Main Dishescookwell
Chicken Chilaquiles Verdes
Mexico City breakfast staple at home.
👥 2 Servings⏱️ Prep & Cook: 20 min👤 Ethan Chlebowski📖 cookwell
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●blender
- ●food processor
- ●saucepan
📝 Preparation Steps
1
Blend the sauce
2
In a blender or food processor, pulse together the salsa & cilantro with just enough water to thin it out into a smooth, pourable sauce. Blend in a small amount of chicken bouillon (paste or powder) until the sauce tastes seasoned and has a bit of savory umami.
Cilantro, a handfulCilantro, to tasteWater, as neededChicken bouillon, to taste
3
Simmer the sauce & prep toppings
4
Add the blended sauce to a saucepan and bring to a simmer over low heat. Allow it lightly reduce over low heat for a few minutes, stirring occasionally. Meanwhile, warm up & shred your cooked chicken into small pieces with a fork or hands. Any leftover chicken will do here. Great use case for rotisserie meat or leftover grilled meat. Gather or chop any remaining toppings.
Cooked chicken, ~100 g
5
Assemble & serve
6
Turn off the heat on the saucepan. Add a serving of chips to a plate, then ladle over however much sauce you want. For a softer texture, use more sauce and let them sit for a few minutes. For a super soggy texture, you can first add the chips to the saucepan to completely coat them, then transfer to a plate. Top with shredded chicken, then garnish with the onions, cilantro, and yogurt to taste.
Cilantro, a handfulCilantro, to taste
Nutrition Facts
calories
427
fat Content
14 g
protein Content
28 g
carbohydrate Content
41 g
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