Chicken Chilaquiles Verdes
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
- ½ teaspoon cayenne pepper
- salt and freshly ground black pepper to taste
- 2 tablespoons olive oil
- 8 (6-inch) soft corn tortillas, cut into triangles
- ½ cup sour cream
- 1 tablespoon milk, or more as needed
- 2 tablespoons crumbled cotija cheese, or to taste
- ¼ cup chopped fresh cilantro
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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.
Source
Original recipe: View Original