Green Chilaquiles

I love chilaquiles. It’s such a great, low maintenance, comfort food dish that’s great anytime of the day. It’s such a hardy dish, especially when shredded chicken or eggs (cooked how you like them) are added to them. I also really love that as long as you have tortilla chips and salsa, you can make chilaquiles; although I prefer to eat my chilaquiles the same way as my nachos, loaded.

For the longest time I was partial to chilaquiles in red sauce, but I recently had a chilaquiles dish that was drenched in the most glorious salsa verde and topped with spicy radishes and sharp cotija cheese…it was amazing. So today we have our own version of green chilaquiles, made with a simple roasted tomatillo salsa, and topped with a handful of fixings. Chilaquiles is such an inexpensive crowd pleaser, perfect for your next brunch or low key dinner party. Enjoy! xx, Jenny

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Green Chilaquiles

Prep Time: 10 mins

Cook Time: 40 mins

Total Time: 50 mins

Servings: 4

  Ingredients  

salsa verde

• 1 pound tomatillos, husked and halved
• 2 jalapenos, halved and seeded
• 5 garlic cloves
• 1 yellow onion, quartered
• 2 tbsp extra virgin olive oil
• 1/2 bunch cilantro
• 2 limes, juiced
• salt and pepper to taste

chilaquiles

• 1/2 cup chicken stock
• 6 ounces thick tortilla chips
• 4 eggs
• salt and pepper to taste

garnishes

• 1/2 cup crumbled cotija cheese
• 1/2 bunch cilantro
• 3 radishes, thinly sliced
• 1 lime, cut into wedges
• hot sauce

  Instructions  

• Preheat oven to 375˚F.
• Spread tomatillos, jalapenos, garlic, and onion onto a baking sheet and drizzle with oil. Season with salt and pepper and toss together.
• Roast vegetables for25 to 30 minutes, remove from oven and cool for 10 minutes.
• Pour roasted vegetables into a blender and add cilantro and lime juice. Blend mixture until smooth. Adjust seasonings.
• Pour mixture into a large skillet and stir in chicken stock.
• Place skillet over medium heat and bring mixture up to a simmer, 5 minutes.
• Stir in chips, a handful at a time, until all chips have been added and coated in the verde sauce. Crack eggs into the skillet, over the chips and lower heat to medium-low. Cover for about 5 minutes or until egg whites have set and the chips have absorbed some of the sauce.
• Uncover and remove skillet from the heat. Top with cotija, cilantro and radishes. Serve with lime wedges and hot sauce.

Calories: 465kcal Carbohydrates: 47g Protein: 14g Fat: 27g Saturated Fat: 7g Cholesterol: 181mg Sodium: 500mg Potassium: 628mg Fiber: 6g Sugar: 9g Vitamin A: 614IU Vitamin C: 42mg Calcium: 229mg Iron: 3mg