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Chilaquiles with Green Tomatillo Salsa

Servings 4
Prep Time 1 hour 30 minutes
Cook Time 20 minutes

Ingredients

Tomatillo Salsa: (Makes about 3 cups)

  • 16 tomatillos, husks removed 
  • 2 serrano chilis, cut in half lengthwise with stems, seeds and veins removed
  • 1/2 cup finely chopped yellow onion
  • 1/2 cup cilantro leaves
  • 1 clove garlic
  • 1 tablespoon lime juice, fresh squeezed 
  • 1 tablespoon olive oil
  • Salt to taste

Chicken

  • 2 boneless, skinless chicken breasts 
  • 1 tablespoon olive oil
  • 2 teaspoons chili-lime seasoning
  • 2 tablespoons of your favorite hot sauce

Green Chilaquiles

  • 1/4 cup olive oil or canola oil
  • 8 corn tortillas, cut into ¾-inch strips or into wedges like chips
  • 1 red onion, chopped
  • 2 cups shredded chicken, or 8 eggs per person
  • 2 cups Tomatillo Salsa (recipe above) 
  • 1 cup grated mixed Mexican cheese
  • 1/2 cup Cotija cheese or feta cheese
  • 1/2 cup plain yogurt or sour cream
  • 4 sprigs of cilantro leaves for garnish
  • Extra salsa for garnish

Instructions

Tomatillo Salsa

  • For this recipe, I combined both raw and roasted veggies. I think it gives you a great balance of the roasted and fresh flavors, which are both so good in peppers and tomatillos. (But, if you are short on time, you can make your tomatillo salsa with simply raw, fresh veggies, or even buy your favorite store-bought tomatillo salsa.)
  • If you want the roasted-raw hybrid tomatillo salsa, preheat the broiler to high and take 8 of the tomatillos, 1 serrano chili, 1 jalapeño pepper and half of the chopped onion and place on a baking sheet. Place approximately 4-5 inches under the broiler and broil for about 4 minutes per side, or until dark blisters start to form on the skins. Remove from oven and allow to cool.
  • Meanwhile, rinse the remaining chopped onion in cold water for a couple of minutes and then squeeze the water out. This softens the potency of the raw onion. 
  • Coarsely chop the remaining raw tomatillos, chilis and peppers and place them in the food processor along with the rinsed, chopped onion, garlic and cilantro leaves. Process until desired chunkiness. 
  • Add the cooled roasted veggies and continue to process. Stir in lime juice, olive oil and salt. Can be made several days ahead of time. Store in airtight container and refrigerate until ready to use.

Chicken

  • Place chicken breast in a small casserole dish.
  • Rub all over with olive oil and season with chili lime seasoning (Trader Joe’s or Tajin both work well for this).
  • Drizzle a little of your favorite hot sauce over the top.
  • Bake in 350-degree oven for approximately 35 minutes, or until done.
  • Cool and shred with two forks. Can be made a day or two ahead. Wrap and refrigerate until ready to use.

Green Chilaquiles

  • Heat oil in a large, heavy skillet such as a cast iron, over medium-high heat.
  • Add tortilla strips and chopped red onion and cook until onions are beginning to caramelize and tortillas are becoming a bit crunchy and slightly browned on the edges.
  • Pour 2 cups of the Tomatillo Salsa (or the Red Enchilada Sauce) evenly over the top of the chips, followed by the shredded chicken.
  • Turn heat down and cover to cook just until chicken and sauce are hot. (If using eggs instead of chicken, simply cook the eggs in a separate skillet and slide them right on top of the tomatillo salsa.)
  • Sprinkle grated cheese evenly over the top and place the lid back on the pan just until the cheese is melted.
  • Remove from heat and sprinkle Cotija or feta cheese over the top and garnish with cilantro sprigs and a dollop of plain yogurt or sour cream.
  • Serve immediately and pass the extra salsa on the side.
Author: Suz
Course: Breakfast, Main Course
Keyword: chilaquiles