Chilaquiles Verdes with Chicken

Name: Chilaquiles Verdes with Chicken
Yield: Serves 2 servings
Ingredients: 8 tomatillos (about 1 pound/450 grams); 2 tomatoes (about 8 ounces/225 grams); 5 jalapeño peppers; 1/4 onion; 1 bunch cilantro; 1 garlic clove; 1 can evaporated milk (12 ounces/354 ml); Chicken bouillon powder, to taste; 1 cooked and shredded chicken breast; 35 corn tortillas, cold and cut into small squares; Finely chopped onion, to taste

Carmen Palomino @Carmen

Tuxtla Gutierrez, Chiapas, Mexico

These chilaquiles are sure to be a hit—the flavor is delicious!

Carmen Palomino @Carmen

Tuxtla Gutierrez, Chiapas, Mexico

These chilaquiles are sure to be a hit—the flavor is delicious!

Saved

Ingredients

Serves 2 servings

8tomatillos (about 1 pound/450 grams)
2tomatoes (about 8 ounces/225 grams)
5jalapeño peppers
1/4onion
1 bunchcilantro
1garlic clove
1 canevaporated milk (12 ounces/354 ml)
Chicken bouillon powder, to taste
1cooked and shredded chicken breast
35corn tortillas, cold and cut into small squares
Finely chopped onion, to taste

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Steps

1

Boil the jalapeños, tomatillos, onion, and garlic in a little water.
2

Once cooked, transfer them with their cooking water to a blender. Add the cilantro, chicken bouillon powder, and evaporated milk. Blend until smooth. Pour the mixture back into a skillet and bring to a boil for one minute. Set aside.
3

In a skillet with enough oil, fry the cut tortillas to make tortilla chips. Place them on a paper towel-lined plate to drain excess oil. Set aside.
4

To serve, place the tortilla chips on a plate and pour the green sauce over them. Top with chicken, chopped onion, and shredded cheese of your choice. I like to use a melting cheese—if you have ranchero cheese from Chihuahua, use that, or you can use manchego cheese.
5

You can also toss the tortilla chips in the sauce before serving, but I prefer them crunchy.