Chicken Chilaquiles With Salsa Verde

FOODISTA
11Ingredients
45Minutes
510Calories

Ingredients

US|METRIC
  • 1 pound tomatillos (husked and rinsed)
  • 4 serrano chilies (sliced, seeded and chopped, optional)
  • 2 garlic cloves
  • 1/2 white onion (coarsely chopped, plus 2 thin white onion slices, separated into rings)
  • 1 tablespoon canola oil
  • 1/2 teaspoon sea salt (to taste)
  • 1/2 pound corn tortilla chips (about 8 cups)
  • 1/4 cup chopped fresh cilantro (coarsely)
  • 2 cups chicken meat (cooked, preferably breast, shredded)
  • 1 cup crema (or sour cream)
  • 1/2 cup queso fresco (crumbled)
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    Directions

    1. Place the tomatillos in a small saucepan and add enough water to just cover them. Over medium heat, bring to a simmer and cook until the tomatillos begin to soften, about 5 minutes.
    2. Add the chiles and garlic and continue cooking until the tomatillos are soft, about 5 minutes more. Remove from heat.
    3. Using a slotted spoon, transfer the tomatillos, chilies and garlic to a blender; reserve the cooking liquid. Add the chopped onion and 1/2 cup of the tomatillo cooking liquid to the blender and process until well blended, leaving some texture.
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    NutritionView More

    510Calories
    Sodium23% DV560mg
    Fat49% DV32g
    Protein16% DV8g
    Carbs16% DV49g
    Fiber24% DV6g
    Calories510Calories from Fat290
    % DAILY VALUE
    Total Fat32g49%
    Saturated Fat10g50%
    Trans Fat
    Cholesterol40mg13%
    Sodium560mg23%
    Potassium580mg17%
    Protein8g16%
    Calories from Fat290
    % DAILY VALUE
    Total Carbohydrate49g16%
    Dietary Fiber6g24%
    Sugars9g18%
    Vitamin A
    Vitamin C
    Calcium
    Iron

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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