chicken chilaquiles verde




  • 10 corn tortillas, preferably spread out to dry for several hours or overnight, cut or torn into pieces
  • enough oil to come up about 3/4 inch or so in large saute pan

Tomatillo Sauce:

  • 1 pound tomatillos, papery skin removed
  • 3 jalapenos
  • 2 cloves garlic, peel removed
  • water to cover
  • 1 teaspoon salt


  • 2 tablespoons olive oil
  • 1 1/2 cups chicken stock
  • 1 or two chicken breasts, cooked and shredded and gently warmed right before serving
  • 4 ounces queso fresco Mexican cheese, crumbled
  • 2 ounces Jack cheese, shredded
  • 1/2 white onion, thinly sliced, soaked in water 30 minutes
  • 1 avocado, sliced
  • Sour Cream or Crema as desired
  • Cilantro for garnish



Pour oil into a large saute pan over medium heat. When the oil is hot, add the tortillas, working in 2 or 3 batches, and cook until lightly browned and nearly crisp. Drain the tortillas on paper towels.

May be made the evening before.

Tomatillo Sauce:

In a saucepan just large enough to hold the tomatillos with a bit of extra room, add tomatillos, jalapenos, and garlic. Cover with water and bring to a boil. Cook until tomatillos have softened, lightened in color and are floating to the top, about 25 minutes.

Strain, reserving liquid. Remove the stems from the jalapenos, seed if desired. (Removing the seeds makes a milder sauce.) Add solids to blender with about 1/2 to 3/4 cups of the cooking liquid (enough to keep it moving) and blend several minutes.


In a large saucepan over low heat, add 2 tablespoons of the olive oil and heat through. Add the blended Tomatillo Sauce and chicken broth. Simmer for 10 minutes. Add the tortillas to the simmering sauce, gently turning until slightly softened but still chewy, two to three minutes.

Divide tortillas and sauce between four plates. Layer each serving with the sour cream, shredded chicken, queso fresco, jack cheese, onions, and avocados. Garnish with cilantro, if desired.

Serve with eggs any style and refried beans.


  • Do try to search out thicker tortillas rather than thinner; they’re much heartier and stand up better to the sauce.
  • The tortillas, sauce and chicken may all be prepared ahead.

Nutrition: Calories 532; Total Fat 33 g 50 %; Saturated Fat 12 g 58 %; Monounsaturated Fat 16 g; Polyunsaturated Fat 3 g
Trans Fat 0 g; Cholesterol 82 mg 27 %; Sodium 978 mg 41 %; Potassium 668 mg 19 %; Total Carbohydrate 33 g 11 %; Dietary Fiber 6 g 23 %; Sugars 8 g; Protein 27 g 54 %; Vitamin A 10 %; Vitamin C 34 %; Calcium 27 %; Iron 10 %

Keywords: Avocado, Bargain Meal of the Week, Breakfast or Brunch Dish, Cheese, Chicken, Hot Peppers, leftover Chicken, leftover turkey, Mexican or Southwestern, Queso Fresco, tomatillos, tortillas

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