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Chicken Chilaquiles Verdes
Chicken Chilaquiles Verdes
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Prep Time:
15 minutes
Cook Time:
370 minutes
Total Time:
385 minutes
Delicious Mexican chilaquiles verdes with crispy tortillas, green salsa, and tender chicken - perfect for breakfast or a quick weeknight dinner.
Ingredients:
  • 1 large skinless, boneless chicken breast
  • 1 (16 ounce) jar salsa verde, divided
  • 1 cup chicken broth
  • 1 medium yellow onion, chopped
  • 1 teaspoon chili powder
  • 0.5 teaspoon cayenne pepper
  • 2 tablespoons olive oil
  • 8 (6 inch) soft corn tortillas
  • 0.5 cup sour cream
  • 1 tablespoon milk, or more as needed
  • 2 tablespoons crumbled cotija cheese, or to taste
  • 0.25 cup chopped fresh cilantro
Instructions:
  • Place chicken breast in the slow cooker and top with salsa verde, chicken broth, onion, chili powder, cumin, cayenne, salt, and pepper. Cook on Low for 6 hours or High for 3 hours until chicken is cooked through.
  • Shred the chicken in a bowl using 2 forks, then mix it back into the sauce in the slow cooker until well combined.
  • Heat olive oil in a large skillet over medium heat until shimmering. Cook tortilla triangles in the hot oil, flipping every minute, until golden brown, about 8 to 10 minutes.
  • Combine shredded chicken, slow cooker sauce, and the rest of the salsa verde with tortillas. Heat and stir until all ingredients are heated through.
  • Combine sour cream and just the right amount of milk until you achieve a pourable consistency.
  • Take the tortilla mixture off the heat. Sprinkle on some Cotija cheese and garnish with fresh cilantro. Drizzle the thinned sour cream mixture on top.

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