Chicken Chilaquiles Verdes

For this chicken chilaquiles verdes recipe, chicken breast is slow cooked in salsa verde and served with fried tortilla triangles, sour cream, cilantro, and cotija cheese.

• Preparation Time: 15 mins
• Cooking Time: 6 hr
• Total Time: 6 hr 15 mins
• Calories: 374 Calories

Ingredients

• ½ cup sour cream
• ¼ cup chopped fresh cilantro
• 2 tablespoons olive oil
• 1 cup chicken broth
• salt and freshly ground black pepper to taste
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• ½ teaspoon cayenne pepper
• 1 medium yellow onion, chopped
• 1 tablespoon milk, or more as needed
• 2 tablespoons crumbled cotija cheese, or to taste
• 1 (16 ounce) jar salsa verde, divided
• 1 large skinless, boneless chicken breast
• 8 (6 inch) soft corn tortillas

Recipe Instructions

Step 1

Combine chicken breast, half of the salsa verde, chicken broth, onion, chili powder, cumin, cayenne, salt, and pepper in a slow cooker. Cook until chicken is cooked through, on Low for 6 hours or High for 3 hours.

Step 2

Remove chicken from sauce and shred in a bowl with 2 forks. Return to the sauce in the slow cooker and mix to combine.

Step 3

Heat a large skillet over medium heat. Add olive oil and heat until shimmery. Cut tortillas into triangles; add tortilla triangles to the hot oil and cook, flipping every minute, until golden, 8 to 10 minutes.

Step 4

Add shredded chicken, slow cooker sauce, and remaining salsa verde to tortillas. Mix and heat until everything is warmed through.

Step 5

Meanwhile, stir together sour cream and as much milk so sour cream can be drizzled.

Step 6

Remove tortilla mixture from the heat. Garnish with cotija cheese, cilantro, and drizzle with thinned sour cream mix.