Entree: Mexico – Central Mexico – Chilaquiles verdes con pollo (green chilaquiles with shredded chicken)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 10 min

Total 25 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 12 corn tortillas, approx. 6 in (15 cm) each, cut into wedges
- 1/2 cup (120 ml) vegetable oil, for frying
- 2 cups (480 ml) salsa verde, fresh or store-bought
- 2 cups (480 ml) cooked shredded chicken, approx. 10 oz (280 g) total
- 4 oz (115 g) queso fresco, crumbled
- 1/2 cup (120 ml) Mexican crema
- 1/2 small white onion, about 2 oz (60 g), thinly sliced
- 1/4 cup (4 g) cilantro, chopped
- Salt to taste

Show original ingredient measurements

- 12 corn tortillas, approx. 6 in (15 cm) each, cut into wedges
- 1/2 cup (120 ml) vegetable oil, for frying
- 2 cups (480 ml) salsa verde, fresh or store-bought
- 2 cups cooked shredded chicken, approx. 10 oz (280 g) total
- 4 oz (115 g) queso fresco, crumbled
- 1/2 cup (120 ml) Mexican crema
- 1/2 small white onion, about 2 oz (60 g), thinly sliced
- 1/4 cup (4 g) cilantro, chopped
- Salt to taste

Instructions

1. Heat oil in a large skillet over medium-high heat. Fry tortilla wedges in batches until crisp and lightly golden, about 1–2 minutes per side; drain on paper towels and season lightly with salt.
2. Remove excess oil from the skillet, leaving about 1 tbsp (15 ml). Warm the salsa verde in the skillet over medium heat until bubbling.
3. Add the fried tortilla wedges to the salsa and gently toss to coat so chips soften but retain some texture, 1–2 minutes.
4. Fold in the cooked shredded chicken and heat through, 2–3 minutes more; adjust salt.
5. Transfer to plates and top with queso fresco, a drizzle of Mexican crema, sliced white onion, and chopped cilantro. Serve immediately.