Craving a vibrant, flavorful, and satisfying meal that's surprisingly easy to make? Look no further than these incredible Chilaquiles Verdes with Chicken! This beloved Mexican dish is perfect for a weekend brunch, a quick weeknight dinner, or any time you're looking for a taste of sunshine on your plate. Forget complicated recipes; this one is surprisingly simple, packed with flavor, and customizable to your liking. Let's get cooking!
Ingredients:
For the Chicken:
- 1 lb boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/4 tsp garlic powder
- Salt and pepper to taste
For the Salsa Verde:
- 1 lb tomatillos, husked and rinsed
- 2-3 serrano peppers, stemmed (adjust to your spice preference)
- 1/2 white onion, roughly chopped
- 2 cloves garlic
- 1/4 cup cilantro, roughly chopped
- Salt to taste
For the Chilaquiles:
- 1 (12-ounce) bag of tortilla chips (your favorite kind!)
- 2 cups chicken broth or water
- 1 cup shredded Monterey Jack cheese
- 1/2 cup crumbled cotija cheese (optional, but highly recommended!)
- Sour cream or crema fresca, for serving
- Avocado slices, for serving
- Chopped red onion, for serving
Instructions:
1. Prepare the Chicken:
- Season the chicken breasts with chili powder, cumin, garlic powder, salt, and pepper.
- Heat olive oil in a large skillet over medium-high heat. Cook the chicken until cooked through and slightly browned, about 6-8 minutes per side.
- Once cooked, shred the chicken using two forks. Set aside.
2. Make the Salsa Verde:
- Roast the tomatillos, serrano peppers, onion, and garlic on a baking sheet at 400°F (200°C) for 15-20 minutes, or until softened and slightly charred.
- Once cool enough to handle, transfer the roasted vegetables to a blender along with the cilantro and salt. Blend until smooth.
3. Assemble the Chilaquiles:
- In a large skillet, heat the chicken broth (or water) over medium heat. Add the tortilla chips and cook for 2-3 minutes, stirring occasionally, until softened but still slightly crunchy. You want them to absorb some of the liquid but not become mushy.
- Stir in the salsa verde and shredded chicken. Heat through, about 2-3 minutes.
- Transfer the chilaquiles to a serving dish. Top with Monterey Jack and cotija cheese (if using).
4. Serve and Enjoy:
- Serve immediately, garnished with sour cream or crema fresca, avocado slices, and chopped red onion.
Tips and Variations:
- Spice Level: Adjust the number of serrano peppers in the salsa verde to control the heat level. For a milder salsa, use jalapeños instead.
- Cheese Choices: Feel free to experiment with other cheeses, such as cheddar, queso fresco, or a Mexican cheese blend.
- Vegetarian Option: Omit the chicken and add your favorite beans, such as black beans or pinto beans, for a hearty vegetarian chilaquiles verde.
- Make it Ahead: The salsa verde can be made ahead of time and stored in the refrigerator for up to 3 days. This makes it a great make-ahead recipe for busy weeknights.
Nutritional Information (per serving, approximate):
- Calories: Around 350-400 (depending on ingredients and portion size)
- Protein: Around 25-30g
- Fat: Around 15-20g
- Carbohydrates: Around 30-40g
This Chilaquiles Verde with Chicken recipe is a quick, healthy, and delicious meal the whole family will love. It’s perfect for a comforting dinner, a lively brunch, or a satisfying lunch. Enjoy the incredible flavors and the ease of this fantastic recipe!