Salsa Verde Chicken Chilaquiles (Easy & Quick!) is a fantastic dish that combines rich flavors with a super simple cooking method. When you’re craving something delicious yet uncomplicated, look no further. This recipe is perfect for breakfast, brunch, or even dinner. It’s all about layering the zesty tomatillo salsa over crispy tortilla chips topped with tender poached chicken. You get that perfect crunch along with a burst of flavor! You won’t need to spend hours in the kitchen, yet you’ll have a dish that feels special. Plus, the customizable toppings mean everyone can make their plate just how they want it. So, gather your ingredients, and let’s get started on this easy and quick recipe that’s sure to become a favorite. You might just find that one plate won’t be enough!
Why This Recipe Works
This Salsa Verde Chicken Chilaquiles recipe combines tender poached chicken with zesty tomatillo salsa, creating a dish that’s both comforting and bright. The tortilla chips add a delightful crunch while soaking up the flavors of the sauce, offering a balanced meal perfect for breakfast, lunch, or dinner.
Why You’ll Love This Salsa Verde Chicken Chilaquiles (Easy & Quick!)
This easy and quick recipe offers a tasty twist on traditional chilaquiles. With minimal prep and cooking time, you’ll impress family and friends during any meal. The customizable toppings let everyone tailor their plate, ensuring satisfaction across the board! From tangy sour cream to creamy avocado slices, there’s something for everyone. Plus, it’s a one-pan dish that keeps cleanup a breeze, making it perfect for busy weeknights or leisurely weekends.
Ingredients
- 16 ounces (2 cups) salsa verde (tomatillo salsa)
- 1 cup unsalted chicken broth
- 2 large boneless skinless chicken breasts
- 1 tablespoon extra virgin olive oil
- ½ medium onion, finely diced
- 2 large garlic cloves, minced
- ½ teaspoon ground cumin
- ¼ teaspoon dried oregano
- 2 heaping cups yellow corn tortilla chips (preferably low salt or no salt)
- Chopped cilantro
- Sliced scallions
- Avocado slices
- Sour cream
- Crumbled or shredded cheese (such as cotija, feta, cheddar, or Monterey Jack)
- Hot sauce
Preparing the Salsa Verde Chicken Chilaquiles
Combine Salsa Verde and Chicken Broth
To start, grab a medium saucepan and pour in the salsa verde along with the chicken broth. Nestle the chicken breasts into the mixture, ensuring they’re well-coated and ready to soak in all those flavors.
Poach the Chicken
Next, bring the mixture to a gentle boil. Once it reaches that point, reduce the heat to a simmer. Cover the saucepan and let it cook for about 12-15 minutes. You want the chicken to be cooked through, tender, and juicy—perfect for shredding later.
Transfer & Shred the Chicken
Once cooked, transfer the chicken to a cutting board to cool for a moment. While you do that, let the salsa simmer uncovered for another 5 minutes. After the chicken cools enough to handle, shred it into bite-sized pieces and stir it back into the salsa verde sauce. Take it off the heat and keep it warm as you prepare the other ingredients.
Cook the Onion and Garlic
In a small skillet, heat one tablespoon of olive oil over medium heat. Add in the finely diced onion and cook, stirring occasionally, until it’s softened and lightly browned—about 5 minutes. After that, add the minced garlic, cumin, and oregano, cooking just until fragrant, which shouldn’t take more than 30-60 seconds.
Combine Onion Mixture with Chicken
Now, scrape that delicious onion mixture right into the pot with the chicken and sauce. Stir everything together to combine the flavors beautifully.
Heat and Serve the Chilaquiles
When you’re ready to serve, it’s time to reheat the chicken and sauce gently. Add the tortilla chips to the pot, tossing them gently so they can soak up the sauce. If you prefer a less saucy version, you can lightly coat the chips in a skillet instead.
Dish Out and Top
Finally, divide the chilaquiles between shallow bowls. Keep in mind they’ll thicken as they sit, so serve promptly! Top each bowl with whatever you like—chopped cilantro for freshness, sliced avocado for creaminess, and maybe a dollop of sour cream. Hot sauce adds a lovely kick too!
Serving Suggestions
For a complete meal, serve your Salsa Verde Chicken Chilaquiles with a side of fresh fruit. Or, if you’re in the mood for dessert, why not pair it with a hearty Mexican flan? If you’re feeling adventurous, add a fried egg on top for an extra burst of flavor!
Tips for Success
- Ensure the chicken is fully cooked through for maximum tenderness.
- Use low-salt tortilla chips to keep things healthier.
- Customize your toppings based on what you enjoy and the seasonal ingredients you have handy.
Variations
Feel free to get creative!
– Swap chicken for shredded beef or jackfruit for a different protein.
– Experiment with various salsas, such as a traditional red salsa, to switch up the flavor.
– Adding roasted vegetables can introduce an extra nutrient boost.
Storage Tips
Store any leftover chilaquiles in an airtight container in the refrigerator for up to 3 days. Just be sure to reheat thoroughly before serving again.
FAQs
1. Can I use homemade salsa verde?
Absolutely! Homemade salsa will elevate the flavor and nutrition, making it even more delicious.
2. Is this recipe gluten-free?
Yes, just ensure you buy gluten-free tortilla chips for this dish.
3. How spicy is this dish?
The spiciness really depends on the salsa verde brand used. If you prefer less heat, go for a mild salsa.
4. Can I prepare this dish in advance?
You can certainly poach the chicken and prepare the sauce ahead of time; just reheat before serving.
5. What can I serve with chilaquiles?
Chilaquiles pair wonderfully with beans, rice, or a fresh salad to complement the flavors.
Indulging in Salsa Verde Chicken Chilaquiles brings a delightful experience that satisfies both comfort and flavor cravings. Its versatility makes it a weeknight favorite while allowing creative presentations. Enjoy tradition with this dish and savor the vibrant tastes that bring friends and family together. Whether you’re a seasoned cook or a kitchen novice, this recipe is bound to impress!
Print
Salsa Verde Chicken Chilaquiles
Salsa Verde Chicken Chilaquiles offer a delightful blend of crunchy tortilla chips and flavorful tomatillo salsa, making it an excellent choice for breakfast or dinner. With minimal fuss, everyone can enjoy customizing their dish with toppings like avocado and sour cream.
- Total Time: 30 minutes
- Yield: 4 servings 1x
Ingredients
- 16 ounces (2 cups) salsa verde (tomatillo salsa)
- 1 cup unsalted chicken broth
- 2 large boneless skinless chicken breasts
- 1 tablespoon extra virgin olive oil
- ½ medium onion, finely diced
- 2 large garlic cloves, minced
- ½ teaspoon ground cumin
- ¼ teaspoon dried oregano
- 2 heaping cups yellow corn tortilla chips (preferably low salt or no salt)
- Chopped cilantro
- Sliced scallions
- Avocado slices
- Sour cream
- Crumbled or shredded cheese (such as cotija, feta, cheddar, or Monterey Jack)
- Hot sauce
Instructions
- Combine salsa verde and chicken broth in a saucepan and add chicken breasts.
- Bring to a gentle boil, then reduce heat and simmer for 12-15 minutes.
- Transfer chicken to a cutting board to cool, then shred and return to sauce.
- In a skillet, heat olive oil and cook onion until lightly browned, then add garlic, cumin, and oregano.
- Combine onion mixture with chicken and sauce, then gently reheat.
- Add tortilla chips to the pot, toss to coat, and serve topped with desired toppings.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Ensure chicken is fully cooked through for maximum tenderness.
Use low-salt tortilla chips for a healthier dish.
Customize toppings based on personal preference and seasonal ingredients.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Calories: 450
- Sugar: 3
- Sodium: 900
- Fat: 22
- Saturated Fat: 5
- Unsaturated Fat: 15
- Trans Fat: 0
- Carbohydrates: 42
- Fiber: 5
- Protein: 30
- Cholesterol: 75
