Chicken Chilaquiles Verdes: A Delicious & Authentic Recipe

Chilaquiles Verdes are a beloved Mexican breakfast and brunch staple, known for their vibrant flavors, comforting textures, and customizable nature. This recipe features crispy tortilla chips simmered in a tangy and spicy tomatillo sauce (salsa verde), topped with shredded chicken, crumbled cheese, and your favorite garnishes. It’s a fantastic way to use leftover chicken and transforms simple ingredients into a truly satisfying meal.

## What are Chilaquiles Verdes?

Chilaquiles (pronounced chee-lah-kee-lehs) are a traditional Mexican dish consisting of lightly fried tortilla chips simmered in salsa. “Verdes” simply means “green” in Spanish, referring to the green tomatillo-based sauce that makes this variation so unique and flavorful. The dish is typically served for breakfast or brunch but can be enjoyed any time of day. The combination of crispy, slightly softened tortilla chips with the tangy, spicy sauce and creamy toppings creates a delightful symphony of textures and flavors.

## Why You’ll Love This Recipe

* **Flavorful and Authentic:** This recipe captures the authentic taste of traditional Chilaquiles Verdes, using fresh ingredients and a carefully crafted salsa verde.
* **Customizable:** Easily adjust the spice level, toppings, and protein to suit your preferences.
* **Perfect for Leftovers:** A great way to use leftover cooked chicken or tortillas.
* **Quick and Easy:** With a few simple steps, you can have a delicious and satisfying meal on the table in under an hour.
* **Versatile:** Enjoy it for breakfast, brunch, lunch, or dinner.

## Ingredients You’ll Need

Here’s a breakdown of the ingredients you’ll need to make the most delicious Chicken Chilaquiles Verdes:

### For the Salsa Verde:

* **1 pound tomatillos, husked and washed:** Tomatillos are the key ingredient for salsa verde, providing a tangy and slightly tart flavor. Look for firm, bright green tomatillos. Smaller tomatillos tend to have a brighter flavor.
* **2-4 serrano peppers, stemmed:** Serranos add heat to the salsa. Adjust the quantity based on your spice preference. For a milder salsa, remove the seeds and membranes. Jalapenos can be used as a milder substitute, but the flavor profile will be slightly different.
* **1/2 white onion, roughly chopped:** Onion adds depth and complexity to the salsa.
* **2 cloves garlic, minced:** Garlic provides a pungent and aromatic flavor.
* **1/4 cup cilantro, roughly chopped:** Cilantro adds a fresh and vibrant note to the salsa.
* **1/2 cup water:** Used to help blend the salsa.
* **1 tablespoon olive oil:** For sautéing the salsa.
* **Salt to taste:** Adjust the salt to enhance the flavors.

### For the Chilaquiles:

* **12 corn tortillas, cut into quarters:** Use day-old tortillas for the best results, as they will be less likely to absorb too much oil during frying. You can also use store-bought tortilla chips, but frying your own provides the best texture and flavor. Yellow or white corn tortillas both work well.
* **2-3 tablespoons vegetable oil, for frying:** Use a neutral oil with a high smoke point, such as vegetable, canola, or corn oil.
* **2 cups cooked chicken, shredded:** Use leftover rotisserie chicken, poached chicken, or grilled chicken. You can also use turkey or even plant-based chicken substitutes.
* **1/2 cup queso fresco, crumbled:** Queso fresco is a fresh, crumbly Mexican cheese that adds a mild, salty flavor and creamy texture. Other options include cotija cheese or Monterey Jack cheese.
* **Optional toppings:** Sour cream or Mexican crema, avocado slices, red onion (finely chopped), cilantro sprigs, fried eggs, lime wedges.

## Step-by-Step Instructions

Follow these detailed instructions to make perfectly delicious Chicken Chilaquiles Verdes:

### Part 1: Making the Salsa Verde

1. **Roast the Tomatillos and Peppers:** Preheat your broiler. Place the tomatillos and serrano peppers on a baking sheet lined with foil. Broil for 5-7 minutes, turning halfway through, until the tomatillos are slightly charred and softened. Watch closely to prevent burning. Alternatively, you can roast the tomatillos and peppers on a comal (griddle) over medium heat, turning occasionally, until softened and slightly charred.

2. **Blend the Salsa:** Transfer the roasted tomatillos and peppers to a blender or food processor. Add the onion, garlic, cilantro, and water. Blend until smooth. Be careful when blending hot ingredients; vent the lid of the blender to prevent pressure buildup. You may need to add more water to reach your desired consistency.

3. **Sauté the Salsa:** Heat the olive oil in a large skillet or pot over medium heat. Pour in the blended salsa. Be careful, as the salsa may splatter. Bring to a simmer and cook for 5-7 minutes, stirring occasionally, until the salsa thickens slightly and the flavors meld together. Season with salt to taste. This step is crucial for developing the flavor of the salsa and removing any raw taste from the tomatillos.

4. **Adjust the Spice:** Taste the salsa and adjust the spice level as needed. If it’s too spicy, add a pinch of sugar or a squeeze of lime juice. If it’s not spicy enough, add a pinch of cayenne pepper or a few drops of hot sauce.

### Part 2: Frying the Tortilla Chips

1. **Cut the Tortillas:** Stack the tortillas and cut them into quarters. You can also cut them into triangles or strips, depending on your preference.

2. **Heat the Oil:** Heat the vegetable oil in a large skillet or deep fryer over medium-high heat. The oil should be hot enough to quickly fry the tortillas without burning them (around 350°F or 175°C). Test the oil by dropping a small piece of tortilla into it; if it sizzles and browns quickly, the oil is ready.

3. **Fry the Tortilla Chips:** Working in batches, carefully add the tortilla pieces to the hot oil. Fry for 1-2 minutes per side, or until golden brown and crispy. Avoid overcrowding the skillet, as this will lower the oil temperature and result in soggy chips. Use a slotted spoon to remove the chips from the oil and transfer them to a plate lined with paper towels to drain excess oil. Season the chips with a pinch of salt while they are still hot.

4. **Alternative Baking Method:** For a healthier option, you can bake the tortilla chips instead of frying them. Preheat your oven to 375°F (190°C). Toss the tortilla pieces with a tablespoon of olive oil and a pinch of salt. Spread them in a single layer on a baking sheet and bake for 8-10 minutes, or until golden brown and crispy, flipping halfway through.

### Part 3: Assembling the Chilaquiles

1. **Add the Chips to the Salsa:** Pour the salsa verde over the tortilla chips in the skillet or pot. Gently toss to coat the chips evenly with the sauce. Be careful not to overmix, as the chips will start to soften quickly. You want the chips to be coated in the sauce but still retain some of their crispness.

2. **Simmer Briefly:** Cook the chilaquiles over low heat for 2-3 minutes, or until the chips have softened slightly and absorbed some of the sauce. The cooking time will depend on the thickness of the chips and the consistency of the sauce.

3. **Add the Chicken:** Stir in the shredded chicken and heat through.

4. **Serve Immediately:** Divide the chilaquiles among plates and top with crumbled queso fresco, sour cream or Mexican crema, avocado slices, red onion, cilantro sprigs, and fried eggs (if desired). Serve immediately to enjoy the crispy and saucy texture.

## Tips for the Best Chilaquiles Verdes

* **Use Fresh Ingredients:** The quality of your ingredients will greatly impact the flavor of the dish. Use fresh tomatillos, serrano peppers, and cilantro for the best results.
* **Don’t Overcook the Chips:** Be careful not to overcook the tortilla chips in the salsa, as they will become soggy. The chips should be coated in the sauce but still retain some of their crispness.
* **Adjust the Spice Level:** Adjust the amount of serrano peppers based on your spice preference. For a milder salsa, remove the seeds and membranes from the peppers.
* **Use Day-Old Tortillas:** Day-old tortillas are less likely to absorb too much oil during frying, resulting in crispier chips.
* **Fry in Small Batches:** Avoid overcrowding the skillet when frying the tortilla chips, as this will lower the oil temperature and result in soggy chips.
* **Serve Immediately:** Chilaquiles are best served immediately, as the chips will continue to soften over time.
* **Make the Salsa Ahead of Time:** You can make the salsa verde a day or two in advance and store it in the refrigerator. This will save you time when you’re ready to assemble the chilaquiles.
* **Use a Good Quality Queso Fresco:** The queso fresco adds a creamy and salty element to the dish. Use a good quality cheese for the best flavor.
* **Experiment with Toppings:** Feel free to experiment with different toppings to customize your chilaquiles. Some other popular toppings include pickled onions, radishes, and shredded lettuce.

## Variations and Substitutions

* **Chilaquiles Rojos:** Substitute the salsa verde with salsa roja (red sauce) for a different flavor profile. Salsa roja is typically made with dried chili peppers, tomatoes, onions, and garlic.
* **Chicken Chilaquiles with Mole:** Add a spoonful of mole sauce to the salsa verde for a richer and more complex flavor.
* **Vegetarian Chilaquiles:** Omit the chicken and add black beans, pinto beans, or sautéed vegetables such as mushrooms, zucchini, or bell peppers.
* **Vegan Chilaquiles:** Omit the chicken and cheese and use a plant-based sour cream alternative. You can also add black beans or sautéed vegetables for protein.
* **Spicy Chilaquiles:** Add more serrano peppers or a pinch of cayenne pepper to the salsa verde for extra heat.
* **Mild Chilaquiles:** Remove the seeds and membranes from the serrano peppers or use jalapenos instead. You can also add a spoonful of sour cream or Mexican crema to the salsa verde to mellow out the spice.
* **Use Different Tortilla Chips:** While homemade tortilla chips are the best, you can use store-bought tortilla chips in a pinch. Look for thick and sturdy tortilla chips that will hold up well in the sauce.

## Serving Suggestions

Chicken Chilaquiles Verdes are a complete and satisfying meal on their own, but you can also serve them with the following sides:

* **Refried Beans:** A classic Mexican side dish that pairs perfectly with chilaquiles.
* **Mexican Rice:** Another classic side dish that adds a comforting and familiar element to the meal.
* **Guacamole:** A creamy and flavorful dip that adds a touch of richness to the dish.
* **Pico de Gallo:** A fresh and vibrant salsa that adds a touch of acidity to the dish.
* **Fried Eggs:** A popular topping for chilaquiles that adds protein and richness.

## Storage Instructions

* **Leftover Chilaquiles:** Leftover chilaquiles are best stored in an airtight container in the refrigerator. However, the chips will soften over time, so they are best eaten within 1-2 days. Reheat in a skillet over low heat or in the microwave.
* **Salsa Verde:** Salsa verde can be stored in an airtight container in the refrigerator for up to 5 days.
* **Fried Tortilla Chips:** Fried tortilla chips are best stored in an airtight container at room temperature. They will stay crispy for up to 3 days.

## Nutritional Information (Approximate)

* Calories: 450-600 per serving (depending on toppings and serving size)
* Protein: 25-35 grams
* Fat: 20-30 grams
* Carbohydrates: 40-50 grams

*Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.*

## Frequently Asked Questions (FAQ)

**Q: Can I make this ahead of time?**
A: You can make the salsa verde ahead of time and store it in the refrigerator for up to 5 days. You can also fry the tortilla chips ahead of time and store them in an airtight container at room temperature for up to 3 days. However, it’s best to assemble the chilaquiles just before serving to prevent the chips from becoming soggy.

**Q: Can I freeze chilaquiles?**
A: It’s not recommended to freeze assembled chilaquiles, as the chips will become very soggy when thawed. However, you can freeze the salsa verde for up to 3 months.

**Q: What can I use instead of queso fresco?**
A: If you can’t find queso fresco, you can use cotija cheese, Monterey Jack cheese, or even a mild cheddar cheese.

**Q: How can I make this spicier?**
A: Add more serrano peppers or a pinch of cayenne pepper to the salsa verde.

**Q: Can I use store-bought tortilla chips?**
A: Yes, you can use store-bought tortilla chips, but homemade tortilla chips are the best. Look for thick and sturdy tortilla chips that will hold up well in the sauce.

**Q: What kind of chicken should I use?**
A: You can use any kind of cooked chicken, such as rotisserie chicken, poached chicken, or grilled chicken. You can also use turkey or even plant-based chicken substitutes.

## Enjoy Your Homemade Chicken Chilaquiles Verdes!

This recipe is a guaranteed crowd-pleaser and a fantastic way to experience the authentic flavors of Mexican cuisine. Don’t be afraid to experiment with different toppings and variations to create your own signature version. ¡Buen provecho!