Chicken Chilaquiles

Ingredients

• 1 lb boneless skinless chicken breasts
• 1 teaspoon kosher salt
• 2 tablespoons fresh lime juice
• 6 cups corn tortilla chips (lightly salted)
• 2 tablespoons vegetable oil
• 1 whole medium white onion
• 2 whole fresh poblano pepper
• 1 lb fresh tomatillos
• 1 whole fresh jalapeño
• 2 whole garlic cloves
• ½ cup fresh cilantro leaves
• 1.5 cups shredded Oaxaca cheese or mozzarella
• ½ cup Mexican crema or sour cream
• ¼ teaspoon freshly cracked black pepper

Instructions

1. 1

   Place 1 lb boneless skinless chicken breasts in a medium pot and cover with cold water by about 2 inches. Add 1 teaspoon kosher salt. Bring to a boil over medium-high heat, then immediately reduce to medium-low and simmer gently for 12-15 minutes, until the chicken is cooked through and no longer pink at the thickest point. Drain in a colander and let cool slightly, then shred into bite-sized pieces with two forks. Toss with 2 tablespoons fresh lime juice and set aside.

2. 2

   While the chicken cooks, prepare the salsa verde. Remove the papery husks from 1 lb fresh tomatillos and rinse them. Cut 2 poblano peppers in half lengthwise and remove the seeds and white ribs. Halve 1 medium white onion. Roughly chop 1 fresh jalapeño (remove seeds if you prefer less heat). Peel 2 garlic cloves. Add all these vegetables to a large rimmed baking sheet along with the tomatillos. Drizzle with a little water and place under a preheated broiler 4-6 inches from the heat source.

3. 3

   Broil for 8-10 minutes, stirring once halfway through, until the vegetables are charred on the edges and softened. The tomatillos should be blistered and collapsing. Carefully transfer everything to a blender (watch out for steam when opening it). Add 0.5 cup fresh cilantro leaves and blend on high until mostly smooth — you want some texture, not a completely smooth purée. Taste and season with salt and pepper as needed.

4. 4

   Heat 2 tablespoons vegetable oil in a large 12-inch skillet over medium-high heat. Once it shimmers (about 1 minute), add the tortilla chips — you'll hear an immediate sizzle. Stir constantly for 1-2 minutes, tossing the chips to coat with oil. This toasts them slightly and prevents them from getting too soggy too fast.

5. 5

   Pour the warm salsa verde over the chips — be careful, it may sizzle. Stir gently with a wooden spoon, trying not to crush the chips too much. The salsa will start to absorb into the chips almost immediately. Cook for 2-3 minutes, stirring occasionally, until the chips have softened but still retain some structure and texture. You want them pliable, not mushy.

6. 6

   Scatter the shredded chicken evenly over the chips and stir gently to combine, cooking for another 1-2 minutes until the chicken is warmed through. Taste and adjust seasoning with salt and pepper as needed.

7. 7

   Reduce the heat to medium. Sprinkle 1.5 cups shredded Oaxaca cheese or mozzarella evenly over the top. Cover the skillet with a lid or piece of foil and cook for 2-3 minutes, until the cheese melts completely and the bottom of the pan has a thin golden crust where the salsa touches it.

8. 8

   Remove from heat. Divide the chilaquiles among four shallow bowls or plates, making sure each portion gets plenty of sauce and cheese. Top each serving with a generous dollop of Mexican crema or sour cream. Sprinkle with fresh cilantro leaves and a pinch of freshly cracked black pepper. Serve immediately while still hot and the cheese is melted — chilaquiles lose their texture quickly as they sit, so timing is everything.

Tools you’ll need

• 12-inch skillet with lid
• medium pot
• colander
• large rimmed baking sheet
• broiler
• blender
• wooden spoon
• chef's knife
• cutting board
• two forks

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