Chicken Chilaquiles with Tomatillo Sauce

Total Time:
1 hr
15 min
45 min

4 Servings

  • 6 tomatillos, husked and halved
  • 1 large onion, cut into 8 pieces
  • 1 jalapeno, stemmed, cored and halved lengthwise (remove seeds for less heat)
  • 1 large clove garlic, peeled
  • 2 tablespoons vegetable oil, plus more for frying
  • Kosher salt and freshly ground black pepper
  • ½ cup chicken broth
  • 10 corn tortillas, each cut into ½-inch strips
  • 1 ½ cups shredded cooked chicken
  • ¼ cup crumbled queso fresco cheese
  • ¼ cup roughly chopped fresh cilantro, for serving
  • Dollop sour cream, optional
  • 1. Preheat the oven to 400°F. Place the tomatillos, onion, jalapeno and garlic on a baking sheet. Drizzle 2 tablespoons oil over the vegetables and toss to coat. Sprinkle with salt and roast until the vegetables soften and start to brown, about 30 minutes. Transfer the vegetables to a blender, add the broth and puree. Season with salt.

  • 2. Heat ½ inch of oil in a Dutch oven over medium-high heat. When hot, add the tortilla pieces in batches and fry until golden brown and crispy, about 1½ minutes per batch. Drain on paper towels and season with salt.

  • 3. Carefully pour out the oil from the pan and return the pan to medium heat. Add about 1½ cups of the tomatillo puree (you will have some leftover) and cook until slightly thickened, 4 to 5 minutes. Add the chicken and toss to coat. Add the tortillas and gently stir until they are coated. Divide the mixture among 4 shallow bowls and top with queso fresco and cilantro and a dollop of sour cream if using.

  • Copyright 2013 Television Food Network, G.P. All rights reserved.

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