Chicken Chilaquiles Verdes
Description
Chilaquiles verdes is a very delicious Mexican breakfast dish with fried tortillas and green salsa. This recipe includes chicken for a great weeknight dinner.
Ingredients
•
1 large skinless, boneless chicken breast
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1 (16 ounce) jar salsa verde, divided
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1 cup chicken broth
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1 medium yellow onion, chopped
•
1 teaspoon chili powder
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1 teaspoon ground cumin
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1/2 teaspoon cayenne pepper
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salt and freshly ground black pepper to taste
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2 tablespoons olive oil
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8 (6 inch) soft corn tortillas
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1/2 cup sour cream
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1 tablespoon milk, or more as needed
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2 tablespoons crumbled cotija cheese, or to taste
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1/4 cup chopped fresh cilantro
Directions
1
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.
2
Remove chicken from sauce and shred in a bowl with 2 forks. Return to the slow cooker and mix to combine with sauce.
3
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.
4
Add shredded chicken, slow cooker sauce, and remaining salsa verde to tortillas. Mix and heat until everything is warmed through.
5
Meanwhile, stir sour cream and enough milk together so it can be drizzled.
6
Remove tortilla mixture from the heat. Sprinkle cotija cheese on top and garnish with cilantro; drizzle with thinned sour cream mixture.