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Best Easy Chilaquiles Verdes con Pollo Recipe

Name: Best Easy Chilaquiles Verdes con Pollo Recipe
Total time: 40 min
Yield: 340 g
Ingredients: cooked shredded chicken breast 2 cups; corn tortilla chips 6 oz; tomatillos, husked and rinsed 10 pieces; white onion, chopped 0.5 cup; fresh cilantro, chopped 0.5 cup; sour cream (for topping) 0.25 cup; queso fresco, crumbled (for topping) 0.25 cup; jalapeño pepper, seeded 1 piece; garlic cloves 2 cloves; vegetable oil 2 tbsp; lime juice 2 tbsp; kosher salt 1 tsp; black pepper 0.25 tsp

Tortilla chips bathed in tangy green tomatillo salsa and topped with shredded chicken. This chicken, high protein dish is a fresh, family-friendly breakfast perfect for healthy, satisfying meals.

Cook 40 min Difficulty NORMAL 390 kcal

#high protein #family breakfast #healthy brunch #mexican chicken

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Ingredients

Main ingredients

cooked shredded chicken breast 2 cups
corn tortilla chips 6 oz
tomatillos, husked and rinsed 10 pieces
white onion, chopped 0.5 cup
fresh cilantro, chopped 0.5 cup
sour cream (for topping) 0.25 cup
queso fresco, crumbled (for topping) 0.25 cup

Seasonings/Sauce

jalapeño pepper, seeded 1 piece
garlic cloves 2 cloves
vegetable oil 2 tbsp
lime juice 2 tbsp
kosher salt 1 tsp
black pepper 0.25 tsp

Nutrition summary

Carbohydrates 38 g 39%

Protein 27 g 28%

Fat 13 g 33%

Serving size 340g

Cooking steps

1

Combine tomatillos, jalapeño, onion, garlic, and 1/4 cup cilantro in a saucepan with enough water to cover. Bring to a boil over medium-high heat and simmer for 8 minutes until the tomatillos are softened.
2

Drain vegetables, transfer to a blender, and blend on high with lime juice and salt until smooth. Taste and adjust seasoning as needed for tanginess.
3

Heat vegetable oil in a large skillet over medium heat. Pour in the blended salsa and simmer, stirring occasionally, for 6 minutes to slightly thicken and develop flavor.
4

Add tortilla chips to the skillet, gently folding to coat each chip thoroughly with the warm green salsa without breaking them. Reduce heat to low and cook for 3 minutes until chips start to soften but retain some crispness.
5

Top with shredded chicken and cover the skillet for another 3 minutes on low heat to warm the chicken through. Remove from heat, garnish with cilantro, queso fresco, and dollops of sour cream before serving immediately.

Personalized Q&A

Q. What's the key ingredient in this Chilaquiles Verdes con Pollo recipe?

The defining ingredient is the tangy green tomatillo salsa made with tomatillos, jalapeño, onion, garlic, and cilantro which coats the tortilla chips and gives the dish its signature fresh, zesty flavor. The topping of shredded chicken adds protein and heartiness.

Q. How do I keep the chips from getting soggy or overcooked?

After adding chips to the skillet with the salsa, gently fold them over medium-low heat and cook only until they’re just softened but still partly crisp, about 3 minutes. This ensures the perfect balance between crispness and sauciness—avoid overcooking, which makes chips mushy.

Q. What’s the protein-to-carb ratio and calories per serving?

Each 340g serving contains approximately 27g protein and 38g carbohydrates. That’s roughly 28% of calories from protein and 39% from carbs per serving, with a total of 390 kcal. This makes it a satisfying, high-protein, balanced breakfast option.

Q. Can I make the salsa in advance to save breakfast time?

Yes, the tomatillo salsa can be prepared a day ahead. Store it in the fridge, and when ready to serve, heat it in the skillet, then proceed to coat the chips and finish the dish for fresh texture and flavor.

Best Easy Chilaquiles Verdes con Pollo Recipe

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