Salsa Verde Chicken Chilaquiles

In my mind, chilaquiles are what would exist if nachos and lasagna could have a baby…and what a glorious baby it is. They’re full of fresh flavors, corn chips, and layers of cheese and are such an easy and comforting dish to make!

If you ever feel like strictly eating nachos for dinner is inappropriate…just make chilaquiles! They are nachos fancy cousin and will bring a smile to your face.

RECIPE - yields 2-3 servings
TIME - 45-60 minutes
Print Recipe

INGREDIENTS

For the salsa verde:
* Note: I doubled this recipe in the pictures above to have leftover salsa verde on hand. *

• 5-6 medium-sized tomatillos, whole

• 1 large jalapeno, cut into 2 halves

• 1/2 white onion, cut into 2 halves

• 2-3 cloves of garlic, whole

• 3/4 cup fresh cilantro, leaves and stems cut into 3-inch chunks

• 1 teaspoon salt

• 1 tablespoon lime juice

For the chilaquiles:

• 20 6-inch white corn tortillas, each cut into 4 equal parts (these are the small tortillas, but not as small as the ‘street taco’ size)

  • Note: If you don’t feel like making your own tortillas, Whole Foods has freshly fried corn tortilla chips daily that would be a great alternative!

• 2 1/2 cups shredded cooked chicken

• 1/2 white onion, diced

• 3 cloves of garlic, sliced thin

• 2 tablespoons butter

• 2 1/2 cups oil for frying chips (I did equal parts canola oil and olive oil)

• 1/2 teaspoon salt, more to taste

• 1 teaspoon garlic powder

• 1/2 teaspoon chili powder

• 1 cup freshly grated white cheddar cheese

• 1/2 cup grated cotija cheese

• Thinly sliced lettuce, avocado, fresh cilantro, scallions, sour cream/crema, and additional cotija cheese to serve on the side/as garnish

SPECIAL EQUIPMENT

• A large skillet with a lid (mine measures at 12 1/2 inches)

DIRECTIONS

1. Bring a large pot of salted water to a boil. Add tomatillos, jalapeno, onion, and garlic for salsa verde to the pot. Boil for 10 minutes.

2. Excluding water, take all ingredients and place them into a blender or food processor and add in cilantro, salt, and lime juice and blend until smooth. Add any additional salt to taste. Set aside into a large bowl (you will be coating the chips in this later so you need something large enough to toss them in).

3. In a large pot or dutch oven, add in 2 1/2 cups oil and heat for several minutes over medium-high heat. Test oil hotness by placing in a piece of tortilla (it should lightly bubble around the perimeter and be cooked after about 15 seconds on each side).

4. Add in tortilla triangles 6-8 at a time, cooking 15 seconds per side (30 seconds total cooking time). I flip the tortillas around with a spider, but you could also use tongs or a spoon. Take chips out when they are very lightly browned - they continue to cook after out of the oil - and rest them on a paper-towel-lined plate and immediately season with salt.

5. Continue cooking chips in batches until all are cooked.

6. In a large skillet, melt 2 tablespoons of butter.

7. Add in diced onion, salt, garlic powder, and chili powder. Saute on medium-high heat for 3-4 minutes stirring constantly, until onions are mostly cooked. Add in the sliced garlic and cook for 1 additional minute.

8. Add to onion-garlic mixture, the shredded chicken and 1 cup salsa verde. Cook on medium heat for about 5-7 minutes. Season with additional salt and pepper to taste. Set aside.

9. Thoroughly coat tortilla chips in salsa verde, letting any excess drip off.

10. In a large skillet with a lid, layer: salsa verde covered chips, shredded chicken mixture, cheddar cheese, and cotija cheese - forming 2 even layers.

11. Turn heat on low, place lid on, and cook until cheese is melted - about 5 minutes. (* Note: If you are doubling this recipe, you should still only do 2 layers. You can swap out the skillet with a baking sheet wrapped tightly in foil and cook in the oven at 350 degrees for about 5 minutes. *)

12. Garnish with lettuce, avocado, sour cream/crema, fresh cilantro, scallions, and more cotija cheese.