Verde Chilaquiles

Perfect for family brunch, these verde chilaquiles are tortilla chips blanketed with a spicy tomatillo sauce, shredded chicken, and olives.

• Preparation Time: 30 mins
• Cooking Time: 46 mins
• Total Time: 1 hr 16 mins
• Calories: 384 Calories

Ingredients

• 2 tablespoons vegetable oil
• salt and ground black pepper to taste
• 3 cloves garlic, crushed
• 2 fresh jalapeno peppers, sliced
• 10 tomatillos, husked and rinsed
• 2 tablespoons cilantro leaves
• 1 (8 ounce) package tortilla chips, or as needed
• 0.5 red onion, thinly sliced
• 0.33333334326744 cup chopped cilantro
• 0.75 pound shredded cooked chicken breast, or more to taste
• 0.33333334326744 cup sliced black olives, or more to taste
• 0.25 cup crumbled cotija cheese, or to taste

Recipe Instructions

Step 1

Preheat oven to 400 degrees F (200 degrees C).

Step 2

Place tomatillos in a saucepan with water to cover; bring to a boil. Reduce heat to low; simmer until color begins to lighten and fruit is soft to the touch, 10 to 15 minutes.

Step 3

Transfer tomatillos to a food processor or blender. Add jalapenos, 1/3 cup cilantro, garlic, salt, and pepper; blend until smooth. Cover with plastic wrap. Refrigerate at least 2 hours for best flavor.

Step 4

Heat oil in a skillet over medium heat. Cook and stir chicken and onion until onions begin to brown, about 10 minutes. Add olives; cook for 5 minutes. Add cilantro; cook and stir until wilted, about 1 minute more. Remove from heat.

Step 5

Line the bottom of a 8-inch square casserole dish with 2 to 3 layers of tortilla chips, breaking chips slightly. Add half of the sauce; toss with chips. Top with chicken mixture and the remaining sauce. Sprinkle cotija cheese on top.

Step 6

Bake in the preheated oven until tortilla chips are softened, 15 to 25 minutes.