Chilaquiles Verdes with Chicken
These Chilaquiles Verdes with Chicken will certainly become one of your favorite Mexican appetizers. Chilaquiles, are very versatile. In Mexico they are served for breakfast with fried or scrambled eggs and refried beans. They are served for lunch with shredded chicken or beef with refried beans and avocado slices or guacamole. Dinner follows the same concept of deliciousness. Bottom line is Chilaquiles Verdes is a staple dish in Mexican households.
But even if you’re a vegetarian you can enjoy this Chilaquiles recipe, just exclude the meat! Whatever the case and whatever the way you choose to serve Chilaquiles Verdes, they are sure to disappear quickly. With or without the chicken. 😋
As a matter of fact these babies are so good that they are even served in what is known as the tornaboda in Mexico. A tornaboda is the after party that follows a wedding reception in the Mexican culture. Different treats and foods are served to keep the guests energized and going after all the festivities and adult beverages that have been consumed throughout the night. 🙂 “Levantar muertos” literally translates “waking up the dead.” Truthfully, I can be woken up to these anytime!
Chilaquiles verdes are also considered a Mexican hangover cure! Hmmm, interesting!
Okay so let’s move on, let me tell you about the salsa verde, ahhhh! the salsa verde! If you have never had Salsa Verde or Green Sauce, please make sure to at least try it here in this recipe. It consists basically of tomatillos, serrano peppers, garlic, maybe some chicken broth and hey if you like you can add cilantro too!
If it’s your first time having green sauce or making this sauce all on your own, I will warn you, it does have some heat because of the serrano peppers (Mini Serrano Chicken Kabobs, another recipe made with serranos). Or who knows you may want to add more than what I have recommended here!
Enjoy this great mexican appetizer and remember to let me know how much you love these Chilaquiles Verdes with Chicken!
Recipe and steps ↓
Tomatillos, serrano peppers and garlic.
Add some green sauce.
Add red onion, queso fresco, mexican creme (or dollops of sour cream is fine too) and cilantro.
Introducing Chilaquiles Verdes with Chicken! Enjoy!
Chilaquiles Verdes with Chicken
- 4 chicken thighs (or 1 pound chicken breast) (skin removed, boil and shredded)
- 1/2 cup Mexican queso fresco (crumbled)
- 1/2 cup Mexican Creme
- 1 16 oz refried beans
- 1/2 red onion (cut into thin slices and half moons)
- 24 corn tortillas (cut into triangles)
- 1/3 cup cilantro (coarsely chopped)
- vegetable or olive oil
- salt and pepper (to taste)
- avocado (cut into slices)
- lemon or lime (sprinkle over avocado slices to avoid discoloration)
- 1 Pound tomatillos (husks removed)
- 3 serrano peppers
- 3 garlic cloves
If you would like to thin your mexican creme to sprinkle over chips, simply put a couple of tablespoons in a cup with a couple of drops of water and mix together. Then with a spoon, sprinkle over chips.
If using avocado slices, sprinkle slices with lemon or lime juice to avoid discoloration.
|Rinse chicken thighs and remove skins. Place chicken in a saucepan with enough water and salt to taste. Cook for 20 minutes. If using chicken breasts, cook for 35 minutes. Remove chicken and let cool for a few minutes. Reserve a cup of broth chicken was cooked in. Shred chicken with two forks. Set aside.|
|Remove husks off tomatillos. Remove stems of serrano peppers. Peel garlic cloves. Cook tomatillos, serrano peppers and garlic cloves in a saucepan with water to cover over medium heat. Cook for 15 minutes. Drain and add all ingredients to a blender and puree. Add some of the chicken broth to sauce if you prefer to have a thinner sauce.|
|Cut tortillas into triangles. Heat a cast iron or skillet over medium heat and add 2 tablespoons of oil. Fry tortilla triangle in batches until golden and crispy. Avoid overcrowding skillet. Drain on paper towels and continue frying triangles until all are cooked. Add oil as needed.|
|Wipe skillet with a paper towel. Add half of the green sauce and heat for 3 minutes over medium heat. Arrange the tortillas triangles on top of sauce. Add shredded chicken and top with more sauce. Stir all together and cook for another 3 minutes.|
|Can serve on individual plates and then top each plate with mexican creme, refried beans, crumbled cheese, onion slices, and sprinkle cilantro and finally additional green sauce. Don't forget avocado slices if you're using. Or you can serve right from pot and everyone can add their own toppings. Enjoy!|
Leave me a comment and let me know what you think! Do you think you will make this mexican recipe anytime soon?