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Chicken Chilaquiles in Green Salsa
5 from 4 votes

Chicken Chilaquiles in Green Salsa

Servings: 4 people

Ingredients

For the chilaquiles

  • 6 Tyson® All Natural Chicken Breast Tenderloins
  • Garlic salt to taste
  • 1/2 cup vegetable oil + 1 tablespoon
  • 12 corn tortillas
  • 1-8 oz bag Sargento® Shredded 4 Cheese Mexican – Fine Cut
  • Sour Cream to taste
  • Roasted tomatillo sauce See below
  • Avocado optional

For the Roasted Tomatillo Sauce

  • 1 lb tomatillos peeled, washed and cut into halves
  • 2 jalapeño peppers
  • 1 small white onion in quarters
  • 2 garlic cloves peeled
  • 1/4 cup water
  • 1/2 teaspoon salt
  • 1/2 teaspoon dry Mexican oregano
  • 10 fresh cilantro sprigs

Instructions

  • Pre-heat broiler to 400 degrees F.
  • Season Tyson® frozen tenderloins with garlic salt to taste. Warm up 1 tablespoon of oil in a large skillet, and cook the tenderloins until internal temperature reaches 170 degrees F. This will depend on the temperature on your range, on mine, it took approx 8 minutes per side.
  • While chicken is cooking start preparing the salsa and tortillas.
  • Put tomatillos, jalapeños, onion, and garlic on a baking sheet and place under the broiler, check once in a while to make sure they are roasting. When you start to see some char on top, turn them over. The tomatillos will release a little bit of juice and will turn from bright green to olive green when done.
  • Cut tortillas into small triangles, I like to use kitchen scissors but you can use a knife. Set aside.
  • Heat vegetable oil in a pot and fry the tortilla triangles in batches. Just two important notes, don’t overcrowd the pot and don’t take your eyes off them, because they fry really fast. When a batch is ready, carefully transfer to a plate covered with paper towels to absorb the extra oil. Repeat until you fry all the tortilla chips.
  • Shred the chicken, set aside.
  • Place roasted tomatillos, jalapeños, onions and garlic in a blender. Add water, salt, oregano and cilantro. Mix until smooth.
  • Warm up a large skillet, pour in the salsa and heat it up for a minute. Add shredded chicken. Finally, incorporate the crunchy tortilla triangles just long enough to coat their surfaces while still staying crunchy. Don’t let them soak for a long time. Serve immediately with cheese and a dollop of sour cream. Delicious!
Course: Almuerzo, Desayuno, Pollo y Pavo
Cuisine: Mexicana
Author: Silvia Martinez

Notes

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