Crispy Chilaquiles Verdes with Chicken
Fried tortilla chips tossed in tangy green salsa with shredded chicken and topped with melted cheese. A one-pan Mexican breakfast that's ready in under 25 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 445
- Protein
- 28g
Ingredients
- 1.5 cups cooked chicken, shredded
- 1.5 cups salsa verde (fresh or jarred)
- 3 cups tortilla chips (unflavored)
- ¾ cup shredded Oaxaca or mozzarella cheese
- 2 tablespoons olive oil
- 0 to taste salt and pepper
Instructions
- 1
Pour 2 tablespoons olive oil into a 10-inch skillet and place it over medium-high heat for 60 seconds until the oil shimmers and slides quickly when you tilt the pan.
- 2
Add 3 cups tortilla chips to the hot oil and stir constantly for 90 seconds until the chips darken slightly and smell toasted, so they stay crispy instead of becoming soggy.
- 3
Pour 1.5 cups salsa verde into the skillet and stir everything together for 30 seconds until the chips are evenly coated with green sauce.
- 4
Add 1.5 cups shredded cooked chicken to the skillet and stir for 60 seconds until the chicken is warmed through and mixed with the chips and sauce.
- 5
Sprinkle 0.75 cup shredded Oaxaca cheese evenly over the top of the mixture in the skillet.
- 6
Cover the skillet with a lid or a baking sheet and reduce heat to medium for 120 seconds until the cheese melts completely and looks glossy.
- 7
Remove the skillet from heat, taste the chilaquiles, and sprinkle with salt and pepper as needed.
- 8
Scoop the chilaquiles into two bowls using a spatula, scraping all the sauce from the bottom of the skillet so nothing is left behind.
Tools you’ll need
- 10-inch skillet with lid or baking sheet
- spatula
- spoon for stirring
- two bowls
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
