VERDE CHILAQUILES
This recipe was something I made up after having some sub-par chilaquiles at my favorite local breakfast place. This is my favorite Mexican breakfast dish and is great for a light dinner as well, serve with refried beans and some pico de gallo and you'll be craving for more! Garnish with more cilantro and sour cream. Great for leftover salsa verde or stale tortilla chips, perfect for a family brunch or other special breakfast occasion.
Provided by oceanman99507
Categories Breakfast and Brunch Meat and Seafood Chicken
Time 3h16m
Yield 6
Number Of Ingredients 12
Steps:
- Place tomatillos in a saucepan with water to cover; bring to a boil. Reduce heat to low; simmer until color begins to lighten and fruit is soft to the touch, 10 to 15 minutes.
- Transfer tomatillos to a food processor or blender. Add jalapenos, 1/3 cup cilantro, garlic, salt, and pepper; blend until smooth. Cover with plastic wrap. Refrigerate at least 2 hours for best flavor.
- Preheat oven to 400 degrees F (200 degrees C).
- Heat oil in a skillet over medium heat. Cook and stir chicken and onion until onions begin to brown, about 10 minutes. Add olives; cook for 5 minutes. Add cilantro; cook and stir until wilted, about 1 minute more. Remove from heat.
- Line the bottom of a 8-inch square casserole dish with 2 to 3 layers of tortilla chips, breaking chips slightly. Add half of the sauce; toss with chips. Top with chicken mixture and the remaining sauce. Sprinkle cotija cheese on top.
- Bake in the preheated oven until tortilla chips are softened, 15 to 25 minutes.
Nutrition Facts : Calories 384.2 calories, Carbohydrate 30.4 g, Cholesterol 48.3 mg, Fat 20.7 g, Fiber 3.6 g, Protein 20.6 g, SaturatedFat 4.2 g, Sodium 354.4 mg, Sugar 3 g
CHICKEN CHILAQUILES WITH SALSA VERDE
Typically enjoyed for breakfast in Mexico, chilaquiles are a handy use of leftovers. Made with day old tortillas (cut or torn into chips) and salsa verde, they are cooked together until the tortillas are slightly softened. Enjoy them alone or served with beans, eggs or shredded chicken.
Provided by Food Network Kitchen
Time 1h
Yield 4 Servings
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 338 calorie, Fat 13 grams, SaturatedFat 3 grams, Cholesterol 53 milligrams, Sodium 359 milligrams, Carbohydrate 34 grams, Fiber 6 grams, Protein 22 grams, Sugar 5 grams
CHICKEN CHILAQUILES VERDES
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
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
CHICKEN WITH CHILAQUILES AND SALSA VERDE
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
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.
CHILAQUILES WITH CHICKEN
This casserole comes from the "Los Barrios Family Cookbook" and although it is tasty with just plain chicken, it is elevated to sublime using Canary Girl's Chicken Verde. Just make sure you drain any excess liquid off the chicken. Assemble the dish right before baking -- if you do it in advance, the sauce may make the tortilla strips soggy. You can buy green tomatillo sauce in cans, but I have also posted Los Barrios recipe.
Provided by Kirstin in the Couv
Categories Chicken
Time 35m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees.
- To make the fried tortilla strips, slice corn tortillas into thin strips.
- Fry in a large skillet of hot oil until light golden brown and crisp, watching carefully so they do not burn.
- Remove with a slotted spoon and drain on paper towels.
- To assemble the casserole, spread the corn strips on the bottom of a 9x13" baking dish.
- Place the chicken on top and cover with the sauce, then top with cheese.
- Cover with foil and bake for 20 minutes or until heated through.
- Spread the sour cream over the top of the casserole and serve.
Nutrition Facts : Calories 234.1, Fat 15.2, SaturatedFat 7.7, Cholesterol 84.8, Sodium 177.3, Carbohydrate 1.8, Sugar 1.9, Protein 21.7
EASY CHILAQUILES VERDES
This delicious quick and easy shortcut to chilaquiles verdes gives you authentic Mexican flavor without having to go to the effort of roasting tomatillos and peppers or frying tortillas. It can be served with eggs or chicken for an excellent Mexican breakfast or brunch dish.
Provided by Occasional Cooker
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes
Time 20m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- Place corn tortilla pieces on the prepared baking sheet and spray with cooking spray.
- Bake in the preheated oven until crispy, 5 to 10 minutes.
- Combine tortillas and tomatillo sauce in a skillet over medium heat and simmer until tortillas have softened, about 5 minutes. Spoon mixture into individual ramekins. Top with queso fresco, crema, and sliced onions. Garnish with cilantro.
Nutrition Facts : Calories 216.3 calories, Carbohydrate 26.8 g, Cholesterol 30.3 mg, Fat 9.4 g, Fiber 2.7 g, Protein 6.6 g, SaturatedFat 5.3 g, Sodium 342.4 mg, Sugar 4.4 g
CHILAQUILES VERDES
Chilaquiles is the perfect way to repurpose leftover tortillas. Served with eggs, avocado, black beans, and a salsa verde, it makes for a satisfying breakfast or lunch!
Provided by sietefoods
Categories Mexican Main Dishes
Time 30m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F (200 degrees C) and line a baking sheet with parchment paper.
- Slice each tortilla into 8 triangles and spread out onto the prepared baking sheet. Brush tops with 1 tablespoon avocado oil and sprinkle with sea salt.
- Bake in the preheated oven until golden brown, about 10 minutes.
- Pour salsa verde into a skillet and bring to a simmer over medium-high heat, 2 to 3 minutes. Remove from heat and add baked tortilla chips. Toss to coat and let sit for 3 to 5 minutes.
- Meanwhile, heat black beans in the microwave or in a saucepan until hot.
- Heat 1 tablespoon avocado oil in a large skillet over medium heat. Crack eggs into the skillet and cook until outer edges become opaque, about 1 minute. Cover, reduce heat to low, and cook until whites are completely set, about 4 minutes. Season with salt and pepper.
- Distribute salsa verde and tortillas amongst 4 bowls. Top with a fried egg, black beans, avocado, tomatoes, red onion, and cilantro.
Nutrition Facts : Calories 757.6 calories, Carbohydrate 103.8 g, Cholesterol 186 mg, Fat 25.5 g, Fiber 24 g, Protein 32.6 g, SaturatedFat 4.5 g, Sodium 733.5 mg
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- Cook 1 pound tomatillos, 2 or 3 serrano peppers and 1 garlic clove in a saucepan covered with water. Simmer for about 12 to 15 minutes until soft and tender.
- Heat 1 tablespoon of oil in a large skillet and start frying the tortillas until golden and crisp in batches. You might need to do 2 or 3 batches to avoid overcrowding the skillet. Drain the tortillas on paper towels. Repeat the process with the rest of the tortillas.
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