Chilaquiles Verdes with Chicken
Crispy tortilla chips baked with tangy green salsa, topped with shredded chicken and melted cheese. A complete breakfast that comes together in one skillet in under 25 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 520
- Protein
- 38g
Ingredients
- 1.5 cups cooked shredded chicken
- 1.5 cups salsa verde (jarred or fresh)
- 3 cups tortilla chips (unflavored)
- ¾ cup shredded Oaxaca or mozzarella cheese
- ¼ cup diced white onion
- 2 tablespoons fresh cilantro, chopped
Instructions
- 1
Preheat the oven to 400°F and position the rack in the middle. Wait for the indicator light to turn off or the beep to sound, confirming the oven is fully heated.
- 2
Cut the white onion in half from root to tip, then place each half flat-side down on the cutting board and slice crosswise into thin half-moons about 1/8-inch thick.
- 3
Pinch off the cilantro leaves from the stems into a small pile, then use a knife to roughly chop them until the leaves are in small, uneven pieces.
- 4
Pour the 1.5 cups salsa verde into a 10-inch skillet and set the skillet on the stovetop over medium heat, stirring occasionally with a wooden spoon, until the salsa just begins to bubble at the edges, about 2 minutes.
- 5
Remove the skillet from the heat. Add the 3 cups tortilla chips and the 1.5 cups shredded chicken to the skillet and stir with a wooden spoon until the chips are evenly coated with salsa, about 30 seconds.
- 6
Sprinkle the 0.75 cup shredded cheese evenly over the top of the mixture in a single layer, covering as much surface as possible.
- 7
Slide the skillet into the preheated 400°F oven on the middle rack and bake until the cheese is melted and bubbly with just a few light brown spots, about 8 minutes.
- 8
Remove the skillet from the oven using an oven mitt and place it on a heat-safe surface. Scatter the diced onion and chopped cilantro evenly over the top.
- 9
Divide the chilaquiles between two bowls, scooping from the skillet with a spoon to ensure both servings get chips, sauce, and cheese.
Tools you’ll need
- 10-inch cast iron skillet or oven-safe skillet
- wooden spoon
- cutting board
- chef's knife
- oven mitt
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