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Chilaquiles Verdes
Tortilla chips simmered in tomatillo salsa verde until just softened — served with chicken, crema and cheese.
Total time
30 min
Prep
15 min
Cook
15 min
Difficulty
easy
Cuisine
Mexican
gluten-free
Ingredients
12corn tortillas, cut in triangles and fried
400gsalsa verde
300gcooked chicken, shredded
200gsour cream
100gqueso fresco, crumbled
1white onion, thinly sliced
1 handfulfresh coriander
2 tbspvegetable oil
Instructions
1
Fry tortilla triangles in oil until golden and crispy, drain.
2
Heat salsa verde in a wide pan until simmering.
3
Add crispy tortillas and toss to coat.
4
Simmer 2-3 minutes until chips soften slightly.
5
Add shredded chicken and toss through.
6
Transfer to plates.
7
Top with sour cream, queso fresco, sliced onion and coriander.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
565
Protein
34.7g
Fat
27.9g
Carbs
44.3g
Fiber
5.2g
Sodium
659mg
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