For a richer flavor, use homemade tortilla chips. Simply cut corn tortillas into wedges and bake or fry them until crispy. Adjust the amount of jalapeno peppers to your preferred level of spiciness. For a milder sauce, remove the seeds and membranes from the peppers before blending. If you don't have cotija cheese, queso fresco or a mild cheddar can be used as a substitute. Leftover chilaquiles can be stored in the refrigerator for up to 2 days. Reheat in the oven or microwave before serving.
Verde Chilaquiles
-
PREP TIME30 mins
-
COOK TIME46 mins
-
TOTAL TIME3 hrs 16 mins
-
SERVING6 People
-
VIEWS9
A vibrant and comforting Mexican-inspired dish featuring crispy tortilla chips simmered in a tangy tomatillo sauce, topped with tender chicken, and a sprinkle of salty cheese. Perfect for a weekend brunch or a quick and satisfying weeknight meal.
Ingridients
Adjust Servings
Nutrition
-
Carbohydrate30 g
-
Cholesterol48 mg
-
Fiber4 g
-
Protein21 g
-
Saturated Fat4 g
-
Sodium354 mg
-
Sugar3 g
-
Fat21 g
-
Unsaturated Fat0 g
Follow The Directions
01
Step
12 mins
Place tomatillos in a saucepan and cover with water. Bring to a boil, then reduce heat to low and simmer until the tomatillos soften and their color lightens, about 10-15 minutes.
02
Step
2 hrs
Transfer the cooked tomatillos to a food processor or blender. Add the jalapenos, 1/3 cup of cilantro, garlic, salt, and pepper. Blend until completely smooth. Cover and refrigerate for at least 2 hours to allow the flavors to meld.
03
Step
2 mins
Preheat oven to 400 degrees F (200 degrees C).
04
Step
16 mins
Heat vegetable oil in a skillet over medium heat. Add the chicken and onion and cook, stirring occasionally, until the onions begin to brown, approximately 10 minutes. Add the olives and continue cooking for 5 minutes. Stir in the cilantro and cook until wilted, about 1 minute more. Remove from heat.
05
Step
5 mins
Line the bottom of an 8-inch square casserole dish with 2-3 layers of tortilla chips, breaking them slightly to fit. Pour half of the tomatillo sauce over the chips, tossing gently to coat. Top with the chicken mixture, followed by the remaining sauce. Sprinkle the crumbled cotija cheese evenly over the top.
06
Step
20 mins
Bake in the preheated oven until the tortilla chips have softened, approximately 15-25 minutes.
YOU MAY ALSO LIKE
RECIPE REVIEWS
LEAVE A REVIEW
Please Rate
LATEST RECIPES
-
1 -
2 -
3 -
4 -
5
Sonya Daugherty
Jun 26, 2025The bake time was perfect for getting the chips soft but not soggy. Thanks for the great recipe!
Tyson Jaskolski
Jun 20, 2025I made this with black beans instead of chicken and it was still incredibly delicious! Great vegetarian option.
Dion Olson
Jun 20, 2025I loved how easy this was to make, especially using leftover chicken. Will definitely make again!
Alda Torphy
Jun 15, 2025The sauce was a little too spicy for my kids, so I'll reduce the jalapeno next time. But overall, a fantastic recipe!
Merle Oconnell
Jun 15, 2025This recipe is amazing! The sauce is so flavorful and the chilaquiles were a huge hit at brunch.
Elza Roberts
Jun 11, 2025I added a fried egg on top and it was the perfect addition! So delicious!
Cecelia Purdy
Jun 9, 2025My family raved about this dish. The best chilaquiles I've ever made!