Chicken Chilaquiles Verde

This is my version of Chicken Chilaquiles Verde and I couldn’t wait to share it with you. It’s that good! Literally, there are still chilaquiles dishes in my sink as I type this 😂. I usually fry my own chips when making chilaquiles, but store bought chips are a fully acceptable alternative. Both ways are delicious, so do what you have the time/desire to do. The tomatillo salsa is incredibly simple to make, and the whole dish can come together easily in less than an hour. When done, you’ll have a dish that tastes a little like a chicken tamale in the middle, with crispy chip bits on the edges, and eggs for everyone!

If you prefer your chilaquiles as crispy as possible, skip the baking, fry your eggs separately, and serve them on top of individual servings. Garnish as desired. I like them both ways, so I’ll leave that decision up to you. Enjoy!

Serves 4-6 normally. Sometimes The Boy is ravenous. 

Tomatillo Salsa (Salsa Verde)
 1 ½ lbs tomatillos, washed after removing husks (about 8-10 medium tomatillos)
 1 medium onion, cut in wedges
 2 small jalapeños, stem removed
 6 garlic cloves
 ¼ to ½ cup chicken broth
 1 to 2 tbsp honey
 ½ tsp kosher or sea salt
 Juice of ½ lime
The ‘Stuff’ in the Chilaquiles
 4 cups tortilla chips (you can fry or bake your own or use store bought)
 2 cups shredded chicken (You can use leftover chicken, a rotisserie chicken, or cook a couple of breasts or thighs the night before)
 1 cup shredded colby jack or pepper jack cheese
 4 to 6 eggs (depending on how many people you are serving)
Garnish (Use any or all of the below. I used all because I GO HARD)
 Cilantro
 Sliced radishes
 Sliced Avocado
 Sour cream
 Queso fresco
 Crushed red pepper flakes
 Cracked black pepper

1

Set oven rack on the second setting from the top. Preheat the oven to broil. Spray a large sheet pan with non stick spray.


Place the tomatillos, onion, and jalapeño on the prepared sheet pan. Broil for about 10-12 minutes, tossing and turning the vegetables once while roasting. Add the garlic to the pan and broil another 5 minutes.

2

The vegetables will have some charring, will release their juices, and will be softened when ready. Cool on the pan for a few minutes, then add to a food processor or blender along with salt, lime juice, honey cilantro and 1/4 cup chicken broth. Blend or process to a course purée. Taste for salt adjustment. Add more broth if you want it thinner, but keep in mind that it will thicken a bit as it cools. It should be about the thickness of a chunky salsa. If very acidic add a touch more honey.

3

Preheat oven to 425° Add chips to an oven safe pan (I used my 12 inch cast iron) and ladle sauce over top. Toss gently to mix, taking care not to break all the chips. Top with cheese and then chicken. Using a large spoon, press nesting areas into the top of the tortilla chips to make room for the eggs. Crack each egg into a ramekin or small bowl and gently tip each egg into its nest. Cover pan with a lid or aluminum foil and place in oven for 7-10 minutes or until the whites are almost set. Uncover and allow to cook for a few more minutes, to brown the edges of the chips a bit.

Remove pan from oven. Garnish chilaquiles with avocado, radishes, cilantro, and queso fresco. Sprinkle with crushed red pepper flakes and cracked black pepper if desired. Serve with lime wedges.

Ingredients

Tomatillo Salsa (Salsa Verde)
 1 ½ lbs tomatillos, washed after removing husks (about 8-10 medium tomatillos)
 1 medium onion, cut in wedges
 2 small jalapeños, stem removed
 6 garlic cloves
 ¼ to ½ cup chicken broth
 1 to 2 tbsp honey
 ½ tsp kosher or sea salt
 Juice of ½ lime
The ‘Stuff’ in the Chilaquiles
 4 cups tortilla chips (you can fry or bake your own or use store bought)
 2 cups shredded chicken (You can use leftover chicken, a rotisserie chicken, or cook a couple of breasts or thighs the night before)
 1 cup shredded colby jack or pepper jack cheese
 4 to 6 eggs (depending on how many people you are serving)
Garnish (Use any or all of the below. I used all because I GO HARD)
 Cilantro
 Sliced radishes
 Sliced Avocado
 Sour cream
 Queso fresco
 Crushed red pepper flakes
 Cracked black pepper

Directions

1

Set oven rack on the second setting from the top. Preheat the oven to broil. Spray a large sheet pan with non stick spray.


Place the tomatillos, onion, and jalapeño on the prepared sheet pan. Broil for about 10-12 minutes, tossing and turning the vegetables once while roasting. Add the garlic to the pan and broil another 5 minutes.

2

The vegetables will have some charring, will release their juices, and will be softened when ready. Cool on the pan for a few minutes, then add to a food processor or blender along with salt, lime juice, honey cilantro and 1/4 cup chicken broth. Blend or process to a course purée. Taste for salt adjustment. Add more broth if you want it thinner, but keep in mind that it will thicken a bit as it cools. It should be about the thickness of a chunky salsa. If very acidic add a touch more honey.

3

Preheat oven to 425° Add chips to an oven safe pan (I used my 12 inch cast iron) and ladle sauce over top. Toss gently to mix, taking care not to break all the chips. Top with cheese and then chicken. Using a large spoon, press nesting areas into the top of the tortilla chips to make room for the eggs. Crack each egg into a ramekin or small bowl and gently tip each egg into its nest. Cover pan with a lid or aluminum foil and place in oven for 7-10 minutes or until the whites are almost set. Uncover and allow to cook for a few more minutes, to brown the edges of the chips a bit.

Remove pan from oven. Garnish chilaquiles with avocado, radishes, cilantro, and queso fresco. Sprinkle with crushed red pepper flakes and cracked black pepper if desired. Serve with lime wedges.

Chicken Chilaquiles Verde

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