CHICKEN CHILAQUILES WITH SALSA VERDE
Typically enjoyed for breakfast in Mexico, chilaquiles are a handy use of leftovers. Made with day old tortillas (cut or torn into chips) and salsa verde, they are cooked together until the tortillas are slightly softened. Enjoy them alone or served with beans, eggs or shredded chicken.
Provided by Food Network Kitchen
Time 1h
Yield 4 Servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F. Place the tomatillos, onion, jalapeno and garlic on a baking sheet. Drizzle 2 tablespoons oil over the vegetables and toss to coat. Sprinkle with salt and roast until the vegetables soften and start to brown, about 30 minutes. Transfer the vegetables to a blender, add the broth and puree. Season with salt.
- Heat 1/2 inch of oil in a Dutch oven over medium-high heat. When hot, add the tortilla pieces in batches and fry until golden brown and crispy, about 1 1/2 minutes per batch. Drain on paper towels and season with salt.
- Carefully pour out the oil from the pan and return the pan to medium heat. Add about 1 1/2 cups of the tomatillo puree (you will have some leftover) and cook until slightly thickened, 4 to 5 minutes. Add the chicken and toss to coat. Add the tortillas and gently stir until they are coated. Divide the mixture among 4 shallow bowls and top with queso fresco and cilantro and a dollop of sour cream if using.
Nutrition Facts : Calories 338 calorie, Fat 13 grams, SaturatedFat 3 grams, Cholesterol 53 milligrams, Sodium 359 milligrams, Carbohydrate 34 grams, Fiber 6 grams, Protein 22 grams, Sugar 5 grams
GRILLED CHICKEN WITH SALSA VERDE
Blend up a quick tomatillo sauce and serve it with chipotle-lime chicken.
Provided by Food Network Kitchen
Time 40m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat an outdoor grill to medium. Soak four 12-inch wooden skewers in water for at least 30 minutes.
- Whisk the lime juice, 2 cloves garlic and chipotle together in a medium bowl. Season with salt and pepper. Add the chicken, toss well to coat, and set aside for 20 minutes to marinate.
- Meanwhile, put the tomatillos in a medium saucepan and cover with water. Bring to a boil and cook until tender, about 7 minutes and then drain. Puree the jalapeno, onion, the remaining 1 clove garlic and 1 teaspoon salt in a blender until smooth. Add the cooked tomatillos and cilantro sprigs and puree until smooth.
- Remove the chicken from the marinade and thread onto the soaked skewers. Lightly oil the grill grates. Grill the chicken, flipping often, until cooked through, 4 to 6 minutes. Serve with the salsa verde and warm tortillas.
CHICKEN WITH CHILAQUILES AND SALSA VERDE
Categories Cheese Chicken Pepper Sauté Quick & Easy Cinco de Mayo Dinner Feta Tortillas Gourmet
Yield Makes 4 to 6 main-course servings
Number Of Ingredients 10
Steps:
- Stir together sour cream and just enough milk to get a thick pourable consistency.
- Bring salsa and broth to a boil in a 5- to 6-quart heavy pot over moderately high heat. Add chicken, salt, and pepper and cook, stirring, until chicken is heated through, 1 to 2 minutes, then stir in 6 cups tortilla chips and cook until chips are softened (but not mushy), about 1 minute.
- Transfer chilaquiles to a large platter. Sprinkle with feta, cilantro, and 1 cup broken chips and serve immediately, with thinned sour cream on the side.
CHICKEN CHILAQUILES VERDES
This delicious Mexican dish makes for a great weeknight dinner or even breakfast when paired with eggs.
Provided by maxwell
Categories Mexican Main Dishes
Time 6h25m
Yield 4
Number Of Ingredients 14
Steps:
- Combine chicken breast, half of the salsa verde, chicken broth, onion, chili powder, cumin, cayenne, salt, and pepper in a slow cooker. Cook until chicken is cooked through, on Low for 6 hours or High for 3 hours.
- Remove chicken from sauce and shred in a bowl with 2 forks. Return to the sauce in the slow cooker and mix to combine.
- Heat a large skillet over medium heat. Add olive oil and heat until shimmery. Cut tortillas into triangles; add tortilla triangles to the hot oil and cook, flipping every minute, until golden, 8 to 10 minutes.
- Add shredded chicken, slow cooker sauce, and remaining salsa verde to tortillas. Mix and heat until everything is warmed through.
- Meanwhile, stir together sour cream and as much milk so sour cream can be drizzled.
- Remove tortilla mixture from the heat. Garnish with cotija cheese, cilantro, and drizzle with thinned sour cream mix.
Nutrition Facts : Calories 373.7 calories, Carbohydrate 36.2 g, Cholesterol 51.8 mg, Fat 16.7 g, Fiber 4.1 g, Protein 18.8 g, SaturatedFat 6 g, Sodium 796.6 mg
CHILAQUILES WITH CHICKEN
This casserole comes from the "Los Barrios Family Cookbook" and although it is tasty with just plain chicken, it is elevated to sublime using Canary Girl's Chicken Verde. Just make sure you drain any excess liquid off the chicken. Assemble the dish right before baking -- if you do it in advance, the sauce may make the tortilla strips soggy. You can buy green tomatillo sauce in cans, but I have also posted Los Barrios recipe.
Provided by Kirstin in the Couv
Categories Chicken
Time 35m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees.
- To make the fried tortilla strips, slice corn tortillas into thin strips.
- Fry in a large skillet of hot oil until light golden brown and crisp, watching carefully so they do not burn.
- Remove with a slotted spoon and drain on paper towels.
- To assemble the casserole, spread the corn strips on the bottom of a 9x13" baking dish.
- Place the chicken on top and cover with the sauce, then top with cheese.
- Cover with foil and bake for 20 minutes or until heated through.
- Spread the sour cream over the top of the casserole and serve.
Nutrition Facts : Calories 234.1, Fat 15.2, SaturatedFat 7.7, Cholesterol 84.8, Sodium 177.3, Carbohydrate 1.8, Sugar 1.9, Protein 21.7
VERDE CHILAQUILES
This recipe was something I made up after having some sub-par chilaquiles at my favorite local breakfast place. This is my favorite Mexican breakfast dish and is great for a light dinner as well, serve with refried beans and some pico de gallo and you'll be craving for more! Garnish with more cilantro and sour cream. Great for leftover salsa verde or stale tortilla chips, perfect for a family brunch or other special breakfast occasion.
Provided by oceanman99507
Categories Breakfast and Brunch Meat and Seafood Chicken
Time 3h16m
Yield 6
Number Of Ingredients 12
Steps:
- Place tomatillos in a saucepan with water to cover; bring to a boil. Reduce heat to low; simmer until color begins to lighten and fruit is soft to the touch, 10 to 15 minutes.
- Transfer tomatillos to a food processor or blender. Add jalapenos, 1/3 cup cilantro, garlic, salt, and pepper; blend until smooth. Cover with plastic wrap. Refrigerate at least 2 hours for best flavor.
- Preheat oven to 400 degrees F (200 degrees C).
- Heat oil in a skillet over medium heat. Cook and stir chicken and onion until onions begin to brown, about 10 minutes. Add olives; cook for 5 minutes. Add cilantro; cook and stir until wilted, about 1 minute more. Remove from heat.
- Line the bottom of a 8-inch square casserole dish with 2 to 3 layers of tortilla chips, breaking chips slightly. Add half of the sauce; toss with chips. Top with chicken mixture and the remaining sauce. Sprinkle cotija cheese on top.
- Bake in the preheated oven until tortilla chips are softened, 15 to 25 minutes.
Nutrition Facts : Calories 384.2 calories, Carbohydrate 30.4 g, Cholesterol 48.3 mg, Fat 20.7 g, Fiber 3.6 g, Protein 20.6 g, SaturatedFat 4.2 g, Sodium 354.4 mg, Sugar 3 g
SALSA VERDE CHILAQUILES
Take your eggs south of the border with our Salsa Verde Chilaquiles. Best of all, our Salsa Verde Chilaquiles recipe only takes 25 minutes to make.
Provided by My Food and Family
Categories Breakfast & Brunch
Time 25m
Yield 2 servings
Number Of Ingredients 7
Steps:
- Melt butter in medium ovenproof skillet on medium heat. Add eggs, 1 at a time, leaving space between eggs. Cook 4 to 5 min. or until whites and yolks are set. Remove eggs from skillet; set aside.
- Add tortilla chips to skillet; cook 5 to 8 min. or until golden brown, stirring frequently. Add salsa and 1/4 cup cheese; mix lightly. Top with eggs and remaining cheese.
- Heat broiler. Place skillet, 6 inches from heat; broil 2 to 3 min. or until cheese is melted.
- Top with sour cream and cilantro.
Nutrition Facts : Calories 410, Fat 27 g, SaturatedFat 12 g, TransFat 0 g, Cholesterol 240 mg, Sodium 970 mg, Carbohydrate 26 g, Fiber 3 g, Sugar 3 g, Protein 13 g
More about "chicken with chilaquiles and salsa verde recipes"
EASY GREEN CHILAQUILES WITH CHICKEN - AVERIE COOKS
From averiecooks.com
4.8/5 (14)Total Time 35 minsCategory ChickenCalories 388 per serving
- Preheat oven to 375F (use convection if you have it) and spray a 10-inch oven-proof skillet with cooking spray.
- To the bottom of the skillet, add 4 to 5 tostadas, enough to completely cover the base of the skillet, breaking them slightly if necessary to get complete coverage (does not have to be perfect).
- Evenly top with one-third of the salsa (8 ounces), one third of the chicken (1 cup), and one-third of the cheese (4 ounces).
EASY SALSA VERDE GREEN CHICKEN CHILAQUILES RECIPE | FROM …
From fromscratchfast.com
5/5 (2)Category Main CourseCuisine MexicanTotal Time 35 mins
- In a medium saucepan, combine the salsa verde and chicken broth. Nestle the chicken breasts into the salsa mixture. Bring to a boil, then reduce to a gentle simmer and cook, covered, for 12-15 minutes, or until the chicken is just cooked through (if a lot of foam rises to the surface, skim it off and discard).
- Transfer the chicken to a cutting board or plate and let cool. Simmer the sauce, uncovered, for 5 minutes. Once cool enough to handle, shred the chicken and stir it back into the salsa verde sauce. Remove the pot from the heat and keep warm.
- In the meantime, heat the olive oil in a small skillet over medium heat. Add the diced onion, and cook, stirring occasionally, until softened and lightly browned, about 5 minutes. Add the garlic, cumin and oregano. Cook, stirring, until fragrant, about 30-60 seconds longer.
- Scrape the onion mixture into the pot with the chicken. Do Ahead: The chicken in its sauce can be refrigerated for up to 3 days. Reheat before proceeding.
CHILAQUILES VERDES WITH CHICKEN - MEXICAN APPETIZERS AND …
From mexicanappetizersandmore.com
AUTHENTIC CHILAQUILES WITH SALSA VERDE | V&V SUPREMO® RECIPE
From vvsupremo.com
15-MINUTE SALSA VERDE CHICKEN WITH AVOCADO - AVERIE COOKS
From averiecooks.com
CHILAQUILES WITH HATCH SALSA VERDE - EASY MEXICAN BREAKFAST RECIPE
From orwhateveryoudo.com
CHILAQUILES WITH SALSA VERDE | WILLIAMS SONOMA
From williams-sonoma.com
SALSA VERDE CHICKEN } ONLY 4 INGREDIENTS | BY LEIGH ANNE WILKES
From yourhomebasedmom.com
CHICKEN CHILAQUILES IN GREEN SALSA • MAMA LATINA TIPS
From mamalatinatips.com
SALSA VERDE CHICKEN {EASY OVEN BAKED} | LIL' LUNA
From lilluna.com
CHICKEN CHILE VERDE - MEXICAN PLEASE
From mexicanplease.com
FRITO-FRIED CHICKEN CHILAQUILES SANDWICH WITH SALSA VERDE, PICKLED …
From reddit.com
FAVORITE SALSA VERDE DISHES - MEXICAN FOOD JOURNAL
From mexicanfoodjournal.com
[HOMEMADE] FRITO-FRIED CHICKEN CHILAQUILES SANDWICH …
From reddit.com
CHILAQUILES VERDE WITH LEFTOVER CHICKEN - GIRL CARNIVORE
From girlcarnivore.com
CHILAQUILES VERDE RECIPE - HOMEMADE & EASY! - THE ANTHONY …
From theanthonykitchen.com
ISABEL EATS - EASY MEXICAN RECIPES
From isabeleats.com
CHILAQUILES VERDES - MEXICAN RECIPES BY - MUY DELISH
From muydelish.com
CHICKEN VERDE CHILAQUILES BREAKFAST CASSEROLE - HAPPY MOTHERING
From happy-mothering.com
CHILAQUILES WITH CREAMY SALSA VERDE - CHEF AARóN SáNCHEZ
From chefaaronsanchez.com
CHILAQUILES WITH FRESH TOMATILLO SALSA - DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
MEXICAN CHICKEN LEGS (ONLY 3 INGREDIENTS) - WHERE IS MY SPOON
From whereismyspoon.co
CHILAQUILES VERDES - THE OTHER SIDE OF THE TORTILLA
From theothersideofthetortilla.com
CHILAQUILES VERDES (GREEN CHILAQUILES) - DISH 'N' THE KITCHEN
From dishnthekitchen.com
SALSA VERDE CHICKEN - THE COUNTRY COOK
From thecountrycook.net
CHILAQUILES VERDES WITH FRIED EGGS RECIPE - SERIOUS EATS
From seriouseats.com
SALSA VERDE CHICKEN CHILI A LA CROCK POT - 101 COOKING FOR TWO
From 101cookingfortwo.com
SALSA VERDE CHICKEN CHILAQUILES RECIPE | COOKOOREE
From cookooree.com
EASY CHILAQUILES RECIPE (CHILAQUILES VERDES) - FAVORITE FAMILY RECIPES
From favfamilyrecipes.com
SALSA VERDE CHICKEN CASSEROLE | COOKIES & CUPS
From cookiesandcups.com
CHIPOTLE CHILAQUILES RECIPES BEST RECIPES AND RELATED RECIPES
From dewbay.tibet.org
CHICKEN CHILAQUILES - KIWI AND CARROT
From kiwiandcarrot.com
CHILAQUILES RECIPE WITH HOMEMADE SALSA AND CHICKEN
From mylatinatable.com
GRILLED CHICKEN WITH SALSA VERDE - FEASTING AT HOME
From feastingathome.com
SALSA VERDE CHICKEN RECIPE - BELLY FULL
From bellyfull.net
EASY BAKED SALSA VERDE CHICKEN - THAT LOW CARB LIFE
From thatlowcarblife.com
BEST CHILAQUILES VERDE — HOW TO MAKE CHILAQUILES VERDE
From delish.com
EASY SKILLET CHICKEN CHILAQUILES - THE PIONEER WOMAN
From thepioneerwoman.com
EASY SALSA VERDE CHICKEN - ISABEL EATS
From isabeleats.com
ZCLOSED CLARK'S IGA STORES - RECIPE: CHICKEN CHILAQUILES CASSEROLE
From clarksstores.iga.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love