Chicken Chilaquiles With Fried Eggs Recipes

CHICKEN CHILAQUILES VERDES

Chicken Chilaquiles Verdes image

This delicious Mexican dish makes for a great weeknight dinner or even breakfast when paired with eggs.

Provided by maxwell

Categories Mexican Main Dishes

Time 6h25m

Yield 4

Number Of Ingredients 14

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
½ teaspoon cayenne pepper
salt and freshly ground black pepper to taste
2 tablespoons olive oil
8 (6 inch) soft corn tortillas
½ cup sour cream
1 tablespoon milk, or more as needed
2 tablespoons crumbled cotija cheese, or to taste
¼ cup chopped fresh cilantro

Steps:

Combine chicken breast, half 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 sauce in the slow cooker and mix to combine.
Heat a large skillet over medium heat. Add olive oil and heat until shimmery. Cut tortillas into triangles; add tortilla triangles to the hot oil and cook, flipping every minute, until golden, 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 together sour cream and as much milk so sour cream can be drizzled.
Remove tortilla mixture from the heat. Garnish with cotija cheese, cilantro, and drizzle with thinned sour cream mix.

Nutrition Facts : Calories 373.7 calories, Carbohydrate 36.2 g, Cholesterol 51.8 mg, Fat 16.7 g, Fiber 4.1 g, Protein 18.8 g, SaturatedFat 6 g, Sodium 796.6 mg

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