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Chicken Chilaquiles Verdes

Chicken Chilaquiles Verdes

Cost $10, save $15

Source: Recommended by CookPal

  • 370 Min
  • 4 Servings
  • $10

INGREDIENTS

  • Main Ingredients

    • 🍗 1 large skinless, boneless chicken breast
    • 1 (16 ounce) jar salsa verde
    • 1 cup chicken broth
    • 🧅 1 medium yellow onion, chopped
    • 1 teaspoon chili powder
    • 1 teaspoon ground cumin
    • ½ teaspoon cayenne pepper
    • 🧂 salt and freshly ground black pepper to taste
    • 2 tablespoons olive oil
    • 8 (6-inch) soft corn tortillas, cut into triangles

  • Toppings & Garnishes

    • ½ cup sour cream
    • 🥛 1 tablespoon milk
    • 2 tablespoons crumbled cotija cheese
    • ¼ cup chopped fresh cilantro

STEPS

1

Combine chicken breast, 1/2 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.

2

Remove chicken from sauce and shred in a bowl with 2 forks. Return to the slow cooker and mix to combine with sauce.

3

Place a large skillet over medium heat; add olive oil and heat until it starts to shimmer. Add tortilla triangles to the hot oil and cook, flipping every minute, until golden, about 8 to 10 minutes.

4

Add shredded chicken, slow cooker sauce, and remaining salsa verde to tortillas. Mix and heat until everything is warmed through.

5

Meanwhile, stir sour cream and enough milk together so it can be drizzled.

6

Remove tortilla mixture from the heat. Sprinkle cotija cheese on top and garnish with cilantro; drizzle with thinned sour cream mixture.

NUTRIENTS

Per 1 serving

🔥

374

Calories

  • 19
    Protein
  • 36
    Carbs
  • 17
    Fats

💡 For extra flavor, char the tortillas before frying.Garnish with avocado slices or a squeeze of lime for a fresh taste.This dish can be meal-prepped by cooking the chicken and sauce ahead of time.