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chilaquiles-verdes

I have another great Cinco de Mayo recipe for you guys today – Chilaquiles Verdes with Chicken!

If you love Mexican food, you will love this one. It’s full of bold flavors and the ultimate comfort food. It’s super easy to throw together and you can even cheat a bit and use a few pre-made substitutes if you need a meal in a pinch!

I used leftover grilled Fajita Chicken for my recipe. If you don’t have time to fry up the tortillas, you could substitute thick corn chips instead.

Chilaquiles Verdes With Chicken
Author: Michelle
Prep time:
Cook time:
Total time:
Serves: 6
Ingredients
  • [url href=”https://www.iheartpublix.com/wp-content/uploads/2013/05/Chilaquiles-ingredients.jpg”][img src=”https://www.iheartpublix.com/wp-content/uploads/2013/05/Chilaquiles-ingredients.jpg” alt=”” width=”433″ height=”324″ class=”aligncenter size-full wp-image-164271″][/url]
  • 1 pound fresh tomatillos
  • 3 fresh serrano chiles
  • 3 garlic cloves (unpeeled)
  • 1 large onion (chopped)
  • Olive oil, as needed
  • Salt & pepper to taste
  • 1/2 cup fresh cilantro leaves
  • 1/4 cup chicken broth (more if needed)
  • Canola Oil
  • 10 -12 corn tortillas (stale)
  • Grilled Chicken (shredded)
  • 1 1/2 cup Cheese (queso fresco, Monterey Jack or your favorite cheese)
Instructions
  1. Preheat the broiler or oven to 550 degrees F.
  2. Remove husks from the tomatillos and rinse to remove the stickiness.
  3. Place the chiles, garlic, onion and tomatillos on a baking sheet, rub with olive oil, and sprinkle with salt and pepper.
  4. Cook until softened and slightly charred, about 5 to 7 minutes (turning once during cook time).
  5. Remove from oven and peel the garlic and pull off the tops of the chiles.
  6. Add all the broiled ingredients to a blender along with the fresh cilantro and puree.
  7. Add chicken broth and blend to combine.
  8. Set salsa verdes aside.
  9. Reduce oven to 350 degrees.
  10. Heat canola oil in pan over medium heat.
  11. When the oil is hot, add the tortillas and cook until lightly browned and nearly crisp. (cook in batches)
  12. Drain the tortillas on paper towels.
  13. Stack tortillas in a 2 quart baking dish overlapping to cover the dish.
  14. Pour the salsa verdes over the tortillas.
  15. Cover with chicken the top with cheese.
  16. Bake at 350 degrees for 20 minutes.
  17. Remove and serve with lettuce, tomatoes, sour cream, and [url href=”https://www.old.iheartpublix.com/index.php/2013/05/guacamole-recipe/” title=”Guacamole Recipe”]guacamole[/url].
Notes
[i]Recipe adapted from [url href=”http://www.foodnetwork.com/recipes/marcela-valladolid/chilaquiles-with-roasted-tomatillo-salsa-recipe/index.html” target=”_blank”]FoodNetwork[/url][/i]

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