Salsa Verde Chilaquiles Recipes

VERDE CHILAQUILES

Verde Chilaquiles image

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

Ingredients

10 tomatillos, husked and rinsed
2 fresh jalapeno peppers, sliced
⅓ cup chopped cilantro
3 cloves garlic, crushed
salt and ground black pepper to taste
2 tablespoons vegetable oil
¾ pound shredded cooked chicken breast, or more to taste
½ red onion, thinly sliced
⅓ cup sliced black olives, or more to taste
2 tablespoons cilantro leaves
1 (8 ounce) package tortilla chips, or as needed
¼ cup crumbled cotija cheese, or to taste

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

CHILAQUILES VERDES

Chilaquiles Verdes image

Chilaquiles is the perfect way to repurpose leftover tortillas. Served with eggs, avocado, black beans, and a salsa verde, it makes for a satisfying breakfast or lunch!

Provided by sietefoods

Categories Mexican Main Dishes

Time 30m

Yield 4

Number Of Ingredients 11

Ingredients

8 (7 inch) corn tortillas
2 tablespoons avocado oil, divided
½ teaspoon sea salt
2 cups salsa verde
2 cups black beans, cooked and drained
4 large eggs
salt and freshly ground black pepper to taste
1 large avocado - peeled, pitted, and cubed
2 medium tomatoes, diced
½ small red onion, diced
¼ cup chopped fresh cilantro, or to taste

Steps:

Preheat oven to 400 degrees F (200 degrees C) and line a baking sheet with parchment paper.
Slice each tortilla into 8 triangles and spread out onto the prepared baking sheet. Brush tops with 1 tablespoon avocado oil and sprinkle with sea salt.
Bake in the preheated oven until golden brown, about 10 minutes.
Pour salsa verde into a skillet and bring to a simmer over medium-high heat, 2 to 3 minutes. Remove from heat and add baked tortilla chips. Toss to coat and let sit for 3 to 5 minutes.
Meanwhile, heat black beans in the microwave or in a saucepan until hot.
Heat 1 tablespoon avocado oil in a large skillet over medium heat. Crack eggs into the skillet and cook until outer edges become opaque, about 1 minute. Cover, reduce heat to low, and cook until whites are completely set, about 4 minutes. Season with salt and pepper.
Distribute salsa verde and tortillas amongst 4 bowls. Top with a fried egg, black beans, avocado, tomatoes, red onion, and cilantro.

Nutrition Facts : Calories 757.6 calories, Carbohydrate 103.8 g, Cholesterol 186 mg, Fat 25.5 g, Fiber 24 g, Protein 32.6 g, SaturatedFat 4.5 g, Sodium 733.5 mg

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