Name: Chicken Chilaquiles with Salsa Verde
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT1H0M0.000S
Yield: 4 Servings
Cuisine: mexican
Ingredients: 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; 1/2 cup chicken broth; 10 corn tortillas, each cut into 1/2-inch strips; 1 1/2 cups shredded cooked chicken; 1/4 cup crumbled queso fresco cheese; 1/4 cup roughly chopped fresh cilantro, for serving; Dollop sour cream, optional

Directions

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Chicken Chilaquiles with Tomatillo Sauce

24m Intermediate 100%

CLASS

Preheat the oven to 400 degrees 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.
Heat 1/2 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 1 1/2 minutes per batch. Drain on paper towels and season with salt.
Carefully pour out the oil from the pan and return the pan to medium heat. Add about 1 1/2 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.

Cook’s Note

Chilaquiles is a Mexican brunch dish invented to use leftovers. It is made with day old tortillas (cut or torn into chips) and salsa verde. They are cooked together until the tortillas are slightly softened. Chilaquiles are eaten alone or with beans, eggs or shredded chicken. Queso fresco is a white, mild, fresh Mexican cheese with the texture of fresh farmer's cheese in the US. Queso fresco can be found in many supermarkets, Latin specialty markets or online. It can be substituted with a mild feta cheese.

When blending hot liquid, first let it cool for five minutes or so, then transfer it to a blender, filling only halfway. Put the lid on, leaving one corner open. Cover the lid with a kitchen towel to catch splatters, and pulse until smooth.

Chicken Chilaquiles with Salsa Verde

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