Looking for a comforting, flavorful dish that’s quick and easy to prepare? This recipe blends the richness of tender chicken, crispy tortilla chips, and a zesty homemade salsa verde sauce that brings a fresh, authentic taste straight to your table.
It’s the perfect way to elevate simple ingredients into something extraordinary—and trust me, once you try it, you’ll be adding it to your go-to favorites. Ready to bring a little spice to your kitchen? Let’s get cooking!
Ingredients Breakdown
For this Chicken Chilaquiles in Salsa Verde, each ingredient plays a key role in creating a harmonious balance of flavors and textures. Let’s take a closer look at what you’ll need:
- 1 bag of tortilla chips: The foundation of this dish. Choose sturdy, thick tortilla chips to hold up to the sauce without getting too soggy.
- 1 piece of cooked, shredded chicken breast: For a protein boost, we use tender, juicy chicken breast. You can cook it ahead of time or use leftover chicken for a quick shortcut.
- 1 cup of sour cream: This adds a rich creaminess that balances the tangy salsa verde, making every bite velvety smooth.
- ¼ cup of cilantro leaves: Fresh cilantro adds a burst of herbal freshness, enhancing the overall flavor of the dish with its signature brightness.
- 1.1 lbs of tomatillos (about 500g): Tomatillos are the heart of the salsa verde, providing that distinctive tangy flavor. They create the perfect base for the sauce.
- 1 clove of garlic: Just enough garlic to bring warmth and depth to the sauce without overpowering it.
- ½ medium onion: The onion adds a slight sweetness and texture to the salsa, complementing the tartness of the tomatillos.
- Jalapeño pepper to taste: Control the heat of the dish by adjusting the amount of jalapeño. You can go mild or kick it up with extra spice, depending on your preference.
- Chicken bouillon powder to taste: This seasoning brings a rich, umami depth to the sauce, enhancing the savory flavors of the dish.
- 2 tablespoons of oil for frying: Used to fry the salsa, this step helps intensify the flavor and creates a more robust, slightly caramelized sauce.
- ½ cup of grated panela cheese: Panela is a mild, fresh cheese that melts beautifully over the chilaquiles, adding a creamy texture and slightly salty flavor that complements the salsa verde perfectly.
Each of these ingredients comes together to create a dish that’s full of flavor, easy to prepare, and perfect for a quick yet satisfying meal. Whether you’re cooking for family or entertaining guests, this recipe is sure to impress!
Step-by-Step Instructions for Chicken Chilaquiles in Salsa Verde
- Cook the Tomatillo Salsa Base
Start by preparing the vibrant salsa verde. In a large pot, combine the tomatillos, onion, garlic, and jalapeño. Add enough water to cover the ingredients and bring everything to a boil over medium heat. Once it begins to boil, lower the heat and let it simmer for an additional 5 minutes. This helps soften the tomatillos, making them easier to blend and intensifying their tangy flavor. After five minutes, remove the pot from heat and drain the vegetables. - Blend the Salsa Verde
Transfer the cooked tomatillos, onion, garlic, and jalapeño to a blender. Add the fresh cilantro leaves to the mix for a burst of freshness. Blend the ingredients until you get a smooth and creamy salsa. The cilantro gives the sauce its signature green color and herbaceous note, while the garlic and jalapeño add a warm, slightly spicy kick. Taste the sauce and adjust the seasoning if needed. - Fry the Salsa for Added Depth
In a medium skillet, heat the 2 tablespoons of oil over medium heat. When the oil is hot, pour in the blended salsa and let it fry for a few minutes. This step is crucial as it helps thicken the sauce and enhance its flavor by lightly caramelizing the ingredients. Stir the sauce occasionally to prevent sticking. Once the salsa is fragrant and slightly reduced, season it with chicken bouillon powder to taste. This adds a savory, umami-rich layer to the sauce that pairs beautifully with the rest of the dish. - Assemble the Chilaquiles
Now it’s time to build your chilaquiles. In a large, deep bowl, place your tortilla chips. Pour the warm salsa verde over the chips, ensuring they are fully coated. Toss the chips gently to make sure each one absorbs the tangy, flavorful sauce. Next, add the shredded chicken and stir everything together so the chicken is evenly distributed throughout the dish. The chips should remain slightly crispy with just the right amount of sauce soaking in. - Serve and Garnish
To serve, divide the chilaquiles onto individual plates. For a creamy finish, drizzle with sour cream, adding richness and balancing the tanginess of the salsa. Finally, sprinkle the grated panela cheese over the top. The panela cheese will add a mild, salty flavor that complements the dish perfectly, and as it melts slightly, it will create a luscious texture. Serve immediately for the best combination of crispy chips and rich toppings.
This recipe comes together in no time, giving you a delicious, authentic Mexican meal that’s sure to be a crowd-pleaser!
Quick & Delicious Chicken Chilaquiles in Salsa Verde: 8 Ingredients, Endless Flavor
Whether you're craving something cozy for a weeknight dinner or impressing guests with a Mexican-inspired meal, this recipe will satisfy every craving. It's the perfect way to elevate simple ingredients into something extraordinary—and trust me, once you try it, you'll be adding it to your go-to favorites. Ready to bring a little spice to your kitchen? Let's get cooking!
Ingredients
Instructions
-
In a large pot, cook the tomatillos, onion, garlic, and jalapeño. Once it starts boiling, let it cook for five more minutes and remove from heat.
-
Blend the tomatillos, onion, jalapeño, garlic, and cilantro leaves until smooth.
-
In a medium skillet, heat the oil. Add the sauce and fry it, seasoning with chicken bouillon powder to taste.
-
Place the tortilla chips in a deep bowl, pour the sauce over them, and mix until the chips are well-coated. Add the shredded chicken and stir again.
-
Serve on a plate, drizzle with sour cream, and sprinkle the grated panela cheese on top.
