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5 from 2 votes

Mexican Chilaquiles

Chilaquiles (corn chips) with shredded chicken and green chile sauce, baked and topped with Mexican cheese
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Appetizer, Breakfast
Cuisine: Mexican
Keyword: Chicken
Servings: 2 people
Calories: 458kcal
Author: Laura Lynch

Ingredients

For tomatillo salsa

  • 8 fresh tomatillos rinsed husks removed
  • 1 onion chopped into chunks
  • 1 serrano pepper peeled and seeded
  • 1 jalapeno pepper seeded
  • 1/2 cup chopped cilantro
  • 1/8 cup chicken broth
  • 1 clove garlic
  • 2 fresh mint leaves
  • 1 tablespoon olive oil

For the Chilaquiles

  • 1 13 ounce bag tortilla chips or 10 corn tortillas cut into large triangles
  • 8 ounces chicken breast cooked and shredded optional
  • 1/2 cup crumbled queso fresco or cotija cheese
  • 2 thin slices onion separated into rings
  • 1/4 cup Creme fraiche or sour cream
  • 1/8 cup chopped fresh cilantro leaves for garnish
  • Salt and fresh ground black pepper
US Customary - Metric

Instructions

To make the salsa:

  • Turn the oven on broil. Position the top rack so it's within 3 inches of the heating element.
  • Place the tomatillos, chiles, onion and garlic on a baking sheet. Season with olive oil, salt and pepper. Place the baking sheet on the top rack and cook for about 4 minutes per side, until slightly charred and soft. Remove from oven.
  • Once cooled slightly, add all the vegetables, along with the cilantro, mint and chicken broth, to a blender and puree.

To make the Chilaquiles:

  • If using corn tortillas instead of chips, preheat the oven to 350° F(176°C). Add the tortilla pieces to a baking sheet. Brush or spray lightly with olive oil. Bake for 8 minutes, flip the chips over and bake an additional 1-2 minutes until golden and crisp.
  • Add the tomatillo salsa to a frying pan and simmer over medium heat. Add shredded chicken and stir. 
  • Add the tortilla chips and gently flip the chips to coat with the salsa, being careful not to break the chips.
  • Transfer the chips to a plate. Top with onion slices, cilantro, cheese and sour cream. Season to taste with salt and pepper. Serve immediately.

Nutrition

Calories: 458kcal | Carbohydrates: 27g | Protein: 34g | Fat: 25g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 109mg | Sodium: 451mg | Potassium: 1182mg | Fiber: 6g | Sugar: 14g | Vitamin A: 1101IU | Vitamin C: 43mg | Calcium: 269mg | Iron: 2mg