Chicken Chilaquiles Verdes
A quick way to make this Mexico City breakfast staple at home.
By Ethan ChlebowskiOne of my favorite meals from spending time in Mexico city. You’ll find endless variations: red & green, spicy & mild, soggy versions served from street food stands, crispier restaurant style plates, and even stuffed into a torta for a carb-heavy sandwich.
This home version is a great way to use up a jar of salsa, tortilla chips, and leftover protein.
Ethan Chlebowski
Ingredients
Sauce
- salsa verde~200 g
- cilantroa handful
- chicken bouillonto taste
- wateras needed
Chips & toppings
- cooked chicken, shredded~100 g1/4 lb
- tortilla chips~45 g1 serving
- greek yogurt, plain~15 g
- red onions, dicedto taste
- cilantro, mincedto taste
Method
Step 1: Blend the sauce
In a blender or food processor, pulse together the salsa & cilantro with just enough water to thin it out into a smooth, pourable sauce.
Blend in a small amount of chicken bouillon (paste or powder) until the sauce tastes seasoned and has a bit of savory umami.
Step 2: Simmer the sauce & prep toppings
Add the blended sauce to a saucepan and bring to a over low heat. Allow it lightly over low heat for a few minutes, stirring occasionally.
Meanwhile, warm up & shred your cooked chicken into small pieces with a fork or hands.
- Any leftover chicken will do here. Great use case for rotisserie meat or leftover grilled meat.
Gather or chop any remaining toppings.
Step 3: Assemble & serve
Turn off the heat on the saucepan. Add a serving of chips to a plate, then ladle over however much sauce you want.
- For a softer texture, use more sauce and let them sit for a few minutes. For a super soggy texture, you can first add the chips to the saucepan to completely coat them, then transfer to a plate.
Top with shredded chicken, then garnish with the onions, cilantro, and yogurt to taste.
FAQ
Also Appears In
Free Spice Guide
Join The Mouthful Newsletter to receive our essential spices list pdf.
Just subscribe to our weekly newsletter where 60,000+ readers get lifestyle protocols, recipe frameworks, Q&A from expert home cooks, and cooking trends explained.
We hate spam too. Unsubscribe anytime.
