Chicken Chilaquiles With Salsa Verde Recipes

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CHICKEN WITH CHILAQUILES AND SALSA VERDE



Chicken with Chilaquiles and Salsa Verde image

Categories     Cheese     Chicken     Pepper     Sauté     Quick & Easy     Cinco de Mayo     Dinner     Feta     Tortillas     Gourmet

Yield Makes 4 to 6 main-course servings

Number Of Ingredients 10

1 cup sour cream
3 to 4 tablespoons milk
1 3/4 cups Mexican salsa verde such as Desert Pepper Trading Company or Frontera (sometimes called tomatillo sauce; from a 16-oz jar)
1 3/4 cups reduced-sodium chicken broth (14 fl oz)
2 1/2 to 3 cups coarsely shredded cooked chicken (from a 2-lb rotisserie chicken, skin removed)
1/4 teaspoon salt
1/4 teaspoon black pepper
6 cups coarsely crushed tortilla chips (not low-fat, baked, or flavored; from a 16-oz bag) plus broken chips remaining in bag (about 1 cup)
1/2 cup crumbled feta (2 oz)
1/4 cup chopped fresh cilantro

Steps:

  • Stir together sour cream and just enough milk to get a thick pourable consistency.
  • Bring salsa and broth to a boil in a 5- to 6-quart heavy pot over moderately high heat. Add chicken, salt, and pepper and cook, stirring, until chicken is heated through, 1 to 2 minutes, then stir in 6 cups tortilla chips and cook until chips are softened (but not mushy), about 1 minute.
  • Transfer chilaquiles to a large platter. Sprinkle with feta, cilantro, and 1 cup broken chips and serve immediately, with thinned sour cream on the side.

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

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

VERDE CHILAQUILES WITH EGGS



Verde Chilaquiles with Eggs image

What's more perfect for brunch than a dish that got its start as a creative way to use up leftovers? Chilaquiles [chee-lah-KEE-lehs] typically consist of corn tortillas topped with chiles, cheese, and chorizo. But the possibilities are endless! We topped ours with chicken, eggs, radishes, and avocado. This Allrecipes Magazine recipe is based on Verde Chilaquiles by oceanman99507.

Provided by Allrecipes Magazine

Categories     100+ Breakfast and Brunch Recipes     Meat and Seafood     Chicken

Time 50m

Yield 8

Number Of Ingredients 14

1 tablespoon vegetable oil
1 ½ cups thinly sliced red onion
1 jalapeno pepper, seeded and minced
2 (16 ounce) jars salsa verde
1 pound shredded cooked skinless, boneless chicken breast
1 (10 ounce) bag tortilla chips
1 (2.25 ounce) can sliced black olives, drained
¼ cup chopped fresh cilantro
8 eggs
1 dash salt
1 dash ground black pepper
½ cup crumbled cotija cheese
4 radishes, sliced, or to taste
1 avocado, sliced, or to taste

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Heat oil in a large skillet over medium heat. Add onion and jalapeno; cook, stirring occasionally, until onion begins to brown, about 10 minutes. Transfer to a very large bowl. Add salsa, chicken, chips, olives, and cilantro. Toss to coat, breaking chips slightly. Transfer to a 9x13-inch baking dish.
  • Use the bottom of a custard or measuring cup to make 8 indentations in the chip mixture. Crack 1 egg into each indentation. Sprinkle eggs evenly with salt and black pepper.
  • Bake until eggs are set and tortilla chips are softened and browned at edges, 20 to 25 minutes. Sprinkle with cotija cheese, radishes, and avocado.

Nutrition Facts : Calories 469.6 calories, Carbohydrate 35.2 g, Cholesterol 237.2 mg, Fat 24.3 g, Fiber 4.2 g, Protein 27 g, SaturatedFat 5.7 g, Sodium 838.7 mg, Sugar 5.1 g

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