Green Chicken Chilaquiles Stew Recipe

Name: Green Chicken Chilaquiles Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups chicken stock; 1 pound skinless boneless chicken breasts; 2 tablespoons plus 1 cup vegetable oil; 1 onion, chopped; 3 garlic cloves, minced; 2 cups Tomatillo Salsa (see recipe); 10 small corn tortillas, cut into 1/2inchwide strips; 1 bunch cilantro, leaves chopped; 1/4 cup grated Cotija cheese; 1/4 cup finely diced onion; 1/2 cup crema; 1 pound fresh tomatillos, husked, cut into quarters; 3 large jalapeno chilies, stemmed, seeded (optional), chopped; 1/2 cup cold water; 1/2 medium onion, cut in half; 2 bunches fresh cilantro; 2 teaspoons salt

Servings: persons

2 cups chicken stock
1 pound skinless boneless chicken breasts
2 tablespoons plus 1 cup vegetable oil
1 onion, chopped
3 garlic cloves, minced
2 cups Tomatillo Salsa (see recipe)
10 small corn tortillas, cut into 1/2inchwide strips
1 bunch cilantro, leaves chopped
1/4 cup grated Cotija cheese
1/4 cup finely diced onion
1/2 cup crema
1 pound fresh tomatillos, husked, cut into quarters
3 large jalapeno chilies, stemmed, seeded (optional), chopped
1/2 cup cold water
1/2 medium onion, cut in half
2 bunches fresh cilantro
2 teaspoons salt

1
Bring chicken stock to boil in deep skillet.
2
Season chicken with salt and pepper.
3
Add to broth.
4
Cover and cook until chicken is opaque in center, about 8 minutes.
5
Transfer chicken to work surface; reserve stock.
6
Cool chicken.
7
Shred.
8
Heat 2 tablespoons oil in heavy large saucepan over medium heat.
9
Add 1 chopped onion.
10
Saute until soft.
11
Add garlic and saute until fragrant, about 2 minutes.
12
Add salsa and reserved stock.
13
Simmer 10 minutes.
14
Pour 1 cup vegetable oil into large skillet.
15
Heat over medium heat.
16
When hot, fry tortillas in batches until golden brown and crisp.
17
Using slotted spoon, transfer tortillas to paper towels and drain.
18
Add shredded chicken to salsa pot.
19
Bring to boil.
20
Add cilantro.
21
Season to taste with salt and pepper.
22
Stir in fried tortilla chips.
23
Ladle into bowls.
24
Sprinkle with cheese and finely chopped onion.
25
Place dollop of crema in center and serve.
26
Place tomatillos, jalapenos and water in blender.
27
Coarsely chop.
28
Add onion, cilantro and salt.
29
Puree until smooth, about 2 minutes.
30
Transfer to medium saucepan.
31
Simmer until reduced to 2 cups, about 10 minutes.
32
Season with salt and pepper.

758

kcal

Calories

Fat

Carbs

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 cups chicken stock, 1 pound skinless boneless chicken breasts, 2 tablespoons plus 1 cup vegetable oil, 1 onion, chopped, and more.

Yes, Green Chicken Chilaquiles Stew falls under the Soups & Stews 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!

Green Chicken Chilaquiles Stew

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions