Spicy Verde Chicken Chilaquiles
This is one of my specialties that I've made for family and friends for years! I've always loved chilaquiles and this meal is great for breakfast, dinner or brunch. These authentic chilaquiles are made with a homemade verde sauce, full of flavor and spiced with jalapeño and habanero peppers. It's vibrant, fresh and has a well-balanced kick. Freshly shredded chicken and fried tortilla strips are then tossed in the verde sauce until the strips soften creating the perfect chilaquiles base. I like to serve each plate with an egg prepared based on the preference of each individual - sunny-side up, fried or scrambled! To finish, I top with cotija cheese, cilantro and slices of fresh avocado.
- 3 Servings
- Prep time: 25 Minutes|Cook time: 45 Minutes|Total time: 1 Hours 10 Minutes
TOPPINGS & ACCOMPANIMENTS (OPTIONAL)
Start here if making homemade tortilla chips:
- Cut tortillas into desired shape. For chilaquiles, I prefer strips and cut the tortillas in ½ horizontally and then about ½-inch strips vertically.
- Fill large pot with about 2-inches of canola or vegetable oil. Set over high heat and heat oil to 350° F using a thermometer to manage heat and keep as close to 350° F as possible by increasing/reducing burner temperature as needed. I find myself often keeping it around a medium-high heat once at temperature.
- Set-up a baking rack on top of a baking sheet next to large pot so that as strips are done they can drain and slightly cool.
- Once oil is ready, immediately drop strips into oil in small batches using a spider strainer and cook for about 1-2 minutes occasionally stirring until strips are crispy and a deep golden brown. Remove from oil and let drain on baking rack. Continue the cooking process until all strips are finished. Set aside.
Start here once homemade tortilla chips are done or using store-bought
- Preheat oven to 400° F and place rack in center of the oven. Line baking sheet with parchment paper.
- Wash and dry veggies. Slice tomatillos, jalapeño and habanero in half. Break up onion into smaller chunks. Add tomatillos, jalapeño, habanero, onion and garlic to lined baking sheet and toss with olive oil, salt and black pepper. Roast for 10 minutes, flip veggies and roast for another 10 minutes until veggies are blistered. Turn off oven, set aside and let cool, about 5-10 minutes.
- Add roasted veggies to a blender or food processor. Start off only adding ½ of the jalapeño and habanero. Add lime juice and chicken stock and blend until smooth. Do a taste test and if you want an even spicier verde sauce, add the remaining ½ of the jalapeño and habanero and blend until smooth. Set aside.
- Fill sauté pan with water, about 2-inches deep, and bring to boil.
- Cube chicken into large chunks, about 2-3-inch cubes. Add to boiling water, stirring occasionally, until cooked, about 3-6 minutes depending on thickness. Remove cooked chicken from water, let slightly cool and use two forks to shred chicken.
- Dump out water from sauté pan, add shredded chicken, olive oil and salt and set over medium-high heat. Let chicken crisp up a bit, about 3-5 minutes, stirring occasionally. Reduce heat to low, add verde sauce and simmer for about 8-10 minutes, stirring occasionally. Add chips (you can reserve a handful if you want to add some on top for texture), gently toss and let simmer until chips have softened, about 5 minutes. Turn off heat.
- Prepare eggs your favorite way like fried, sunny side up or scrambled!
- Plate chilaquiles, add eggs on top and sprinkle with cotija cheese and cilantro. Serve with your favorite accompaniments such as avocado or sour cream!
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