Green Chilli and Chicken Chilaquiles is a wonderfully rustic, homestyle Mexican dish that makes you feel good. Imagine crispy baked tortilla strips swimming in a vibrant tomatillo salsa, studded with juicy shredded chicken, layers of melty cheese, and bright pops of cilantro and oregano. It’s downright craveable.
About the Recipe
If you’ve never had chilaquiles before, get ready for a serious treat. This classic Mexican dish transforms stale tortillas into edible gold – the strips become delightfully crisp in the oven before getting smothered with the most vibrant, tangy salsa verde sauce you’ve ever tasted. Loaded up with juicy shredded chicken and gooey melted cheese, it’s pure comfort in every bite.
Why You’ll Love This Recipe
There’s just so much to love about these chilaquiles. The contrast of crunchy and saucy textures is merely sublime. The bright, zippy salsa verde packed with tart tomatillos and a touch of heat brings so much fresh flavour. And when cheese pulls into stretchy, melty strands with every forkful? Utter bliss. It’s rustic Mexican comfort food at its finest, yet incredibly easy to make.
Green Chilli and Chicken Chilaquiles
Cooking Tips
– For extra crunch, use stale corn tortillas that have been sitting out for a day or two. Fresh ones will get soggy.
– Bake the tortilla strips until deep golden brown and very crisp before assembling. This gives them a sturdy base to soak up the sauces.
– Make your own salsa verde if you can – the bright, tangy homemade version really elevates the whole dish.
Serving and Storing Suggestions
These chilaquiles make a hearty and satisfying Mexican-inspired brunch, lunch or dinner. Plan for 1-2 cups per serving. Total prep time is around 1 hour. Leftovers keep well refrigerated for 2-3 days. Just give it a quick heat in the microwave or oven before serving.
Similar Recipes
- Huevos Rancheros
- Migas (Scrambled eggs with tortilla chips)
- Enfrijoladas (Bean sauce over tortillas)
- Chicken Tinga Tostadas
Nutrient Benefits
While indulgent, these chilaquiles also pack a nutritional punch thanks to lean protein from chicken, fiber from the corn tortillas and tomatillos in the salsa, plus a good dose of calcium from all that melty cheese. The chilies and cilantro add antioxidants too.
Green Chilli and Chicken Chilaquiles
Ingredients
- 12 Stale Tortillas (cut into strips)
- 1 tbsp Vegetable Oil
- 1 Small Cooked Chicken (meat removed from the bones and cut into bite-size pieces)
- Salsa Verde
- 3 tbsp Fresh Coriander (chopped)
- 1 tsp Fresh Oregano or Thyme (finely chopped)
- 4 Garlic Cloves (finely chopped)
- 1/4 tsp Ground Cumin
- 350 gms Cheddar Cheese or Mozzarella Cheese - 350 gms
- 500 ml Chicken Stock
- 115 gms Parmesan Cheese (freshly grated)
To Serve:
- 350 ml Soured Cream - 350 ml
- 3 to 5 Spring Onions (thinly sliced)
- Pickled Chillies
Instructions
- Place the tortilla strips in a roasting pan, toss with the oil and bake in a preheated oven at 190C/375F for 30 minutes or until they are crisp and golden.
- Arrange the chicken in a flameproof casserole (22x33cm / 9x13 inch).
- Sprinkle with half the salsa, coriander, oregano, garlic and cumin and some of the cheddar or mozzarella cheese.
- Repeat these layers and top with the tortilla strips.
- Pour the stack over the top.
- Sprinkle with the remaining cheese.
- Bake in the oven at the same temperature for 30 minutes or until heated through and the cheese is lightly golden in areas.
- Serve with a spoonful of soured cream, sliced spring onions and pickled chillies to taste.
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Frequently Asked Questions
Can I use flour tortillas instead of corn?
For traditional and authentic chilaquiles, you’ll want to stick with corn tortillas. The flour kind won’t get that wonderfully crisp and sturdy texture when baked. If needed, you can use tortilla chips instead of baking fresh tortilla strips.
What is salsa verde made of?
Salsa verde is a bright green Mexican salsa made by blending tart tomatillos, green chilies, onion, garlic, cilantro and lime juice. It has a deliciously tangy, slightly spicy flavor that’s perfect for these chilaquiles.
Should I use white or dark meat chicken?
Either works just fine. White meat chicken breast will be a little leaner, while dark thigh and leg meat has richer flavor. Or use a combo of both. Just be sure to shred or chop the cooked chicken into bite-size pieces.
What kind of cheese should I use?
This recipe calls for cheddar or mozzarella, but you could also use Monterey jack, pepper jack for a kick, or even queso fresco crumbled over the top. The melty, salty cheese is key.
How spicy are these chilaquiles?
The level of spice is quite mild, thanks to using a green salsa that’s typically less spicy than red versions. You can easily adjust the heat by using a spicier or milder salsa verde to suit your taste. The pickled jalapeños served on the side also let people customize their spice level.
