Baked green chilaquiles with shredded chicken and salsa verde
Cooking Con Claudia · ♥ 3.7K likes · 62.4K views · 6 min video
Read about breast in the BrightCulinary Book
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Ingredients
Method
Techniques
- 3 whole chicken
- 2½ tsp chicken bouillon
- 20 whole corn tortillas
Cut the corn tortillas in half, then into small triangles.
Spread them without overlapping on a perforated pizza pan (or a baking sheet, flipping halfway) and air dry at least four hours, or overnight, until hard.
- avocado oil
- salt
- black pepper
Slice the chicken in half, drizzle with avocado oil and season both sides with salt and black pepper; set aside.
- 20 whole pre-boiled tomatillos
- 4 whole roasted and peeled green peppers
- 5 whole chiles de arbol
- cilantro
- ½ whole onion
- 2 cloves large garlic cloves
Blend the pre-boiled tomatillos, roasted and peeled green peppers, chiles de arbol, cilantro, half onion and garlic with chicken bouillon and salt until smooth.
- oil
- water
Heat a little oil in a saucepan over medium heat, add the sauce, rinse the blender cup with a little water into it, and bring to a simmer. Taste for salt, then hold on the lowest heat.
Heat a little oil in a pan over medium high heat and cook the chicken 3 to 4 minutes per side until fully cooked, in batches.
- avocado spray
Spray the dried tortillas with avocado spray and bake at 375 degrees for three minutes, then another three minutes.
- queso Oaxaca
In a baking dish layer salsa verde, half the tortilla chips, chicken, more salsa and queso Oaxaca; repeat with the rest of the chips, salsa, chicken and queso Oaxaca.
- crema Mexicana
- queso fresco
Top with crema Mexicana, queso fresco and cilantro; onions can be added at serving.