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Verde Chilaquiles
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Prep Time:
30 minutes
Cook Time:
46 minutes
Total Time:
196 minutes
Family brunch favorite: Spicy tomatillo sauce coats tortilla chips layered with shredded chicken and olives for irresistible verde chilaquiles.
Ingredients:
  • 10 tomatillos, husked and rinsed
  • 2 fresh jalapeno peppers, sliced
  • 0.33333334326744 cup chopped cilantro
  • 3 cloves garlic, crushed
  • salt and ground black pepper to taste
  • 2 tablespoons vegetable oil
  • 0.75 pound shredded cooked chicken breast, or more to taste
  • 0.5 red onion, thinly sliced
  • 0.33333334326744 cup sliced black olives, or more to taste
  • 2 tablespoons cilantro leaves
  • 1 (8 ounce) package tortilla chips, or as needed
  • 0.25 cup crumbled cotija cheese, or to taste
Instructions:
  • In a saucepan, cover the tomatillos with water and bring to a boil. Lower the heat and simmer until the tomatillos lighten in color and become soft, about 10 to 15 minutes.
  • Blend tomatillos, jalapenos, 1/3 cup cilantro, garlic, salt, and pepper in a food processor until smooth. Refrigerate covered for at least 2 hours for optimal flavor.
  • Preheat your oven to 400°F (200°C).
  • In a skillet, heat oil over medium heat. Sauté chicken and onion until onions start to brown, approximately 10 minutes. Stir in olives and cook for an additional 5 minutes. Finish by adding cilantro and cooking until wilted, around 1 more minute. Remove from heat and enjoy!
  • Place a single layer of slightly broken tortilla chips at the base of an 8-inch square casserole dish. Pour half of the sauce over the chips and mix gently. Add the chicken mixture on top, followed by the remaining sauce. Finish by sprinkling cotija cheese on top.
  • Bake until tortilla chips are soft, about 15 to 25 minutes in the preheated oven.

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