Verde Chilaquiles

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

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.
Verde Chilaquiles
Verde Chilaquiles

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

Categories

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