Chicken Chilaquiles Verdes
Chicken chilaquiles verdes are made with crispy corn tortilla chips topped with shredded chicken, crumbled queso fresco, sliced onion and cilantro smothered with a delicious tangy green tomatillo salsa
Ingredients
Salsa Verde
- 6-7 tomatillos
- 1 garlic clove
- 1-2 jalapeño (ribs and seeds removed)
- ¼ onion (roughly chopped or sliced)
- 2 tablespoon cilantro (3-4 sprigs)
- ½ teaspoon kosher salt
Tortilla Chips
- 12 corn tortillas
- ¼ cup vegetable oil (If pan frying tortilla chips)*
- Kosher salt
Toppings
- 1-2 cups shredded chicken (store bought) *see note 2
- 1 cup crumbled queso fresco
- ⅓ cup cilantro (chopped)
- sliced onion
Instructions
- Add tomatillos, garlic clove, and jalapeño to a saucepan and cover in water. Bring to a boil and simmer for ten minutes until soft. Then set aside to cool down.
- In a food processor or blender add the cooked tomatillos, jalapeño, garlic, 3-4 sprigs of cilantro, ¼ cup of sliced white onion, oregano and salt. Blend until smooth. Set aside.
- Cut corn tortillas into 6-8 triangles. Spray both sides of tortilla chips with cooking spray or brush with oil (if baking or air frying)
- Preheat air fryer for 4 minutes at 350 degrees. Add tortilla wedges in a single layer in the air fryer basket and air fry at 350 degrees for 5-7 minutes (6 minutes bake perfectly on my air fryer) Double check your chips mid way and give the basket a shake and continue air frying. (*see note 1 for pan frying or baking tortilla chips)
- In a large skillet add some oil or cooking spray, working in batches add a quarter of the green salsa, add half the tortilla chips on top, and add in the shredded chicken and give it a stir.
- Add the remaining chips and the remaining salsa on top. Remove from heat and top with chopped cilantro, crumbled queso fresco and sliced onions and serve.
Notes
Note 1:
Pan-Fry tortilla chips:
Add about ¼ cup of oil ( I use vegetable or olive oil) to a pan in medium high heat then add your tortilla triangles in a single layer turning after about minute with your cooking tongs. Cook for about another minute once they look golden and crisp remove from the pan, and lay on plate with paper towel, so excess oil from the chips is absorbed into the paper towel. I do few batches of this process since not all tortilla triangles will fit in the pan. Add more oil if needed to the pan and repeat the process. Add salt to taste.
For baked tortilla chips: Preheat oven to 350. Cut tortillas into 6-8 triangles. Spray both sides of tortilla chips with cooking spray or brush with olive oil then place tortilla chips in one layer on a baking sheet and bake for 15-18 minutes. After six minutes turn the tortilla chips with kitchen tongs and bake for another 5-10 minutes. Remove from the oven and add salt to taste.
If you rather air fry the tortilla chips check this post on how to Air-fry Corn Tortilla Chips
Note 2:
Shredded chicken - store bought or leftover chicken work great here or you can definitely make your own. I like using this quick shredded chicken recipe
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