Chicken Chilaquiles Verdes
Recipe by Maxwell DeYoung from allrecipes.com
Dinner,Breakfast 6 Hr. 25 Mins.
Ingredients
4
4 servings
- •1 large skinless, boneless chicken breast
- •1 (16 ounce) jar salsa verde, divided
- •1 cup chicken broth
- •1 medium yellow onion, chopped
- •1 teaspoon chili powder
- •1 teaspoon ground cumin
- •0.5 teaspoon cayenne pepper
- •salt and freshly ground black pepper to taste
- •2 tablespoons olive oil
- •8 (6 inch) soft corn tortillas
- •0.5 cup sour cream
- •1 tablespoon milk, or more as needed
- •2 tablespoons crumbled cotija cheese, or to taste
- •0.25 cup chopped fresh cilantro
Instructions
- 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.
- Remove chicken from sauce and shred in a bowl with 2 forks. Return to the slow cooker and mix to combine with sauce.
- 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.
- Add shredded chicken, slow cooker sauce, and remaining salsa verde to tortillas. Mix and heat until everything is warmed through.
- Meanwhile, stir sour cream and enough milk together so it can be drizzled.
- Remove tortilla mixture from the heat. Sprinkle cotija cheese on top and garnish with cilantro; drizzle with thinned sour cream mixture.
Nutritional Facts
Per 4 servings
- Calories: 374
- Carbohydrate: 36g
- Fat: 17g
- Fiber: 4g
- Protein: 19g
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