Verde Chilaquiles
Ingredients
- 10 tomatillos, husked and rinsed ⓘ
- 2 fresh jalapeno peppers, sliced ⓘ
- 1/3 cup chopped cilantro ⓘ
- 3 cloves garlic, crushed
- salt and ground black pepper to taste ⓘ
- 2 tablespoons vegetable oil ⓘ
- 3/4 pound shredded cooked chicken breast, or more to taste ⓘ
- 1/2 red onion, thinly sliced ⓘ
- 1/3 cup sliced black olives, or more to taste ⓘ
- 2 tablespoons cilantro leaves ⓘ
Instructions
- Place tomatillos in a saucepan with water to cover; bring to a boil. Reduce heat to low; simmer until color begins to lighten and fruit is soft to the touch, 10 to 15 minutes.
- Transfer tomatillos to a food processor or blender. Add jalapenos, 1/3 cup cilantro, garlic, salt, and pepper; blend until smooth. Cover with plastic wrap. Refrigerate at least 2 hours for best flavor.
- Preheat oven to 400 degrees F (200 degrees C).
- Heat oil in a skillet over medium heat. Cook and stir chicken and onion until onions begin to brown, about 10 minutes. Add olives; cook for 5 minutes. Add cilantro; cook and stir until wilted, about 1 minute more. Remove from heat.
- Line the bottom of a 8-inch square casserole dish with 2 to 3 layers of tortilla chips, breaking chips slightly. Add half of the sauce; toss with chips. Top with chicken mixture and the remaining sauce. Sprinkle cotija cheese on top.
- Bake in the preheated oven until tortilla chips are softened, 15 to 25 minutes.
Nutrition & Diet Analysis (per serving)
518
kcal
26% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).