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Cast iron pan with tortilla chips and chicken cooked in tomatillo sauce, with avocado and radishes.

Chicken Chilaquiles Verde

My Chicken Chilaquiles Verdes is a showstopper, filled with tortilla chips, tomatillo salsa, and chicken, then topped with eggs for a quick and zesty breakfast!
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Course: Breakfast, Brunch
Cuisine: Mexican
Keyword: Chicken Chilaquiles, Chicken Chilaquiles Verde, Chilaquiles
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Servings: 6 Servings
Calories: 745kcal

Ingredients

Tomatillo Salsa (Salsa Verde)

  • 1 1/2 lb tomatillos, washed after removing husks (about 8-10 medium tomatillos)
  • 1 medium onion, cut in wedges
  • 2 small jalapeños, stems removed
  • 6 garlic cloves
  • 1/4 cup chicken broth
  • 1 to 2 tbsp honey
  • 1/2 tsp kosher or sea salt
  • Juice of 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
  • 6 eggs

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

Instructions

  • 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.
  • The vegetables will have some charring, will have released 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.
  • 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 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.

Nutrition

Calories: 745kcal | Carbohydrates: 64g | Protein: 32g | Fat: 42g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 229mg | Sodium: 837mg | Potassium: 915mg | Fiber: 9g | Sugar: 7g | Vitamin A: 832IU | Vitamin C: 26mg | Calcium: 380mg | Iron: 4mg