Chicken Chilaquiles with Tomatillo Sauce Recipe

Name: Chicken Chilaquiles with Tomatillo Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 tomatillos, husked and halved; 1 large onion, cut into 8 pieces; 1 jalapeno, stemmed, cored and halved lengthwise (remove seeds for less heat); 1 large clove garlic, peeled; 2 tablespoons vegetable oil, plus more for frying; Kosher salt and freshly ground black pepper; 1/2 cup chicken broth; 10 corn tortillas, each cut into 1/2-inch strips; 1 1/2 cups shredded cooked chicken; 1/4 cup crumbled queso fresco cheese; 1/4 cup roughly chopped fresh cilantro, for serving; Dollop sour cream, optional

Servings: persons

6 tomatillos, husked and halved
1 large onion, cut into 8 pieces
1 jalapeno, stemmed, cored and halved lengthwise (remove seeds for less heat)
1 large clove garlic, peeled
2 tablespoons vegetable oil, plus more for frying
Kosher salt and freshly ground black pepper
1/2 cup chicken broth
10 corn tortillas, each cut into 1/2-inch strips
1 1/2 cups shredded cooked chicken
1/4 cup crumbled queso fresco cheese
1/4 cup roughly chopped fresh cilantro, for serving
Dollop sour cream, optional

1
1.
2
Preheat the oven to 400F.
3
Place the tomatillos, onion, jalapeno and garlic on a baking sheet.
4
Drizzle 2 tablespoons oil over the vegetables and toss to coat.
5
Sprinkle with salt and roast until the vegetables soften and start to brown, about 30 minutes.
6
Transfer the vegetables to a blender, add the broth and puree.
7
Season with salt.
8
2.
9
Heat 1/2 inch of oil in a Dutch oven over medium-high heat.
10
When hot, add the tortilla pieces in batches and fry until golden brown and crispy, about 1 1/2 minutes per batch.
11
Drain on paper towels and season with salt.
12
3.
13
Carefully pour out the oil from the pan and return the pan to medium heat.
14
Add about 1 1/2 cups of the tomatillo puree (you will have some leftover) and cook until slightly thickened, 4 to 5 minutes.
15
Add the chicken and toss to coat.
16
Add the tortillas and gently stir until they are coated.
17
Divide the mixture among 4 shallow bowls and top with queso fresco and cilantro and a dollop of sour cream if using.

558

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 6 tomatillos, husked and halved, 1 large onion, cut into 8 pieces, 1 jalapeno, stemmed, cored and halved lengthwise (remove seeds for less heat), 1 large clove garlic, peeled, and more.

Yes, Chicken Chilaquiles with Tomatillo Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Chilaquiles with Tomatillo Sauce

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