Chilaquiles Verdes con Pollo

Crispy corn tortilla chips bathed in vibrant green salsa, topped with tender chicken, crema, and fresh cheese.

Ingredients

• 2 cups Corn tortilla chips (homemade or store-bought)
• 1 cup Cooked and shredded chicken breast
• 250 grams Tomatillos
• 1 piece Serrano pepper
• 1 piece Garlic clove
• ½ piece White onion
• 1 sprig Epazote (optional)
• 1 tablespoons Neutral vegetable oil
• ½ cup Mexican crema
• ½ cup Crumbled queso fresco
• ½ piece Red onion in thin rings (for garnish)
• Salt, to taste

Directions

1. Cook the salsa base: Boil tomatillos, one serrano pepper, one garlic clove, and a piece of white onion until the tomatillos are soft. Add epazote during the last few minutes if you are using it.
2. Blend and season: Drain the cooked vegetables and blend them with salt and a little of the cooking water until you achieve a smooth salsa. If necessary, adjust the consistency with more water.
3. Sauté the salsa: Heat 1 tablespoon of vegetable oil in a skillet and sauté the blended salsa for 5-7 minutes over medium-low heat until it thickens. Adjust salt to taste.
4. Integrate the tortilla chips: Add the tortilla chips to the skillet with the salsa and mix carefully to coat them. Cook for 1-2 minutes, allowing them to absorb the salsa without becoming mushy.
5. Assemble: Serve the chilaquiles on plates. Top with shredded chicken, drizzle with Mexican crema, sprinkle with queso fresco, and garnish with red onion rings. Serve immediately.

In the app this step-by-step adapts to your level (beginner, intermediate or advanced) and the chef answers your questions while you cook.

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