Chilaquila Con Pollo Recipe

Name: Chilaquila Con Pollo Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs. chicken breasts; 1 med. onion, minced; 1 med. carrot, thickly sliced; 1 stalk celery, thickly sliced; 1 bay leaf; Salt & Pepper to taste; 1 (7 ounce.) can green chilies; 12-16 ounce. can tomatillos (Mexican green tomatoes); 1 med. onion, cut in chunks; 2 cloves garlic, peeled; 1/4 c. minced cilantro; 3 tbsp. vegetable oil; 1 c. chicken stock; 12 corn tortillas, cut in strips; Oil for frying; 1 pound Monterey Jack cheese, shredded; Avocado slices

Servings: persons

2 lbs. chicken breasts
1 med. onion, minced
1 med. carrot, thickly sliced
1 stalk celery, thickly sliced
1 bay leaf
Salt & Pepper to taste
1 (7 ounce.) can green chilies
12-16 ounce. can tomatillos (Mexican green tomatoes)
1 med. onion, cut in chunks
2 cloves garlic, peeled
1/4 c. minced cilantro
3 tbsp. vegetable oil
1 c. chicken stock
12 corn tortillas, cut in strips
Oil for frying
1 pound Monterey Jack cheese, shredded
Avocado slices

1
["Poach chicken with onion, carrot, celery, bay leaf, salt and pepper in water to cover till tender.", "Drain chicken and set aside to cold.", "When cold sufficient to handle, bone chicken and cut into bite size pcs; set aside.", "In blender or possibly food processor puree chilies, tomatillos, onion, garlic and cilantro.", "In heavy skillet, place 3 Tbsp.", "vegetable oil and add in tomato puree; cook over medium heat, stirring constantly for 5 min; gradually add in chicken stock.", "Heat and adjust seasoning with salt and pepper.", "Quickly fry tortilla pcs in oil till crisp but not brown.", "Drain on paper towels; set aside.", "In a buttered 8""x12"" shallow baking dish, layer tortilla strips, chicken, cheese and sauce.", "Repeat layers till ingredients are used, reserving sufficient cheese to sprinkle on top of last layer.", "Cover and chill for 8 hrs or possibly overnight.", "Bake, uncovered in a preheated 350 degree oven for 45 min or possibly till thoroughly heated.", "Garnish with avocado slices and Salsa Cruda (recipe follows).", "Yield: 6 to 8 servings."]

1326

kcal

Calories

Fat

Carbs

128

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 17 ingredients. The key ingredients include: 2 lbs. chicken breasts, 1 med. onion, minced, 1 med. carrot, thickly sliced, 1 stalk celery, thickly sliced, and more.

Yes, Chilaquila Con Pollo Recipe 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.

That's it — enjoy your meal!