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Green Chicken Chilaquiles

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PREP TIME
15 min
COOKING TIME
370 min
TOTAL TIME
385 min
SERVINGS
4 servings
Breakfast Dinner Mexican
Green Chicken Chilaquiles
Ingredients
  • 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
  • 1/2 teaspoon cayenne pepper
  • salt and freshly ground black pepper to taste
  • 2 tablespoons olive oil
  • 8 (6 inch) soft corn tortillas
  • 1/2 cup sour cream
  • 1 tablespoon milk, or more as needed
  • 2 tablespoons crumbled cotija cheese, or to taste
  • 1/4 cup chopped fresh cilantro
Instructions
1
Combine the chicken breast with half of the salsa verde, along with some chicken broth, diced onion, a pinch of chili powder, a sprinkle of cumin, a dash of cayenne, salt, and pepper in a slow cooker. Cook until the chicken is fully cooked through on Low for 6 hours or High for 3 hours.
2
Transfer the cooked chicken to a bowl and shred it using two forks. Then, return the shredded chicken back into the slow cooker and mix it with the remaining sauce to create a harmonious union.
3
In a large skillet, heat some olive oil over medium heat until it starts to sizzle. Add the tortilla triangles to the hot oil and cook, flipping them every minute, until they turn golden brown, approximately 8 to 10 minutes.
4
Add the shredded chicken, slow cooker sauce, and the remaining salsa verde to the tortillas. Mix well and heat everything together until it's warmed through.
5
On a separate note, whisk together some sour cream and enough milk to create a smooth drizzle.
6
Remove the tortilla mixture from the heat. Sprinkle some cotija cheese on top and garnish with cilantro; then, drizzle the thinned sour cream mixture over it.