Shredded Chicken Chilaquiles Verdes with Fried Eggs
Make Shredded Chicken Chilaquiles Verdes with Fried Eggs, a Mexican breakfast recipe with tomatillos, serrano peppers, white onion. It has about 45 min, about 580 calories per serving. Get ingredients, step-by-step instructions, nutrition estimates, FAQs, and Recipe Genius app tools.
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Shredded Chicken Chilaquiles Verdes with Fried Eggs is a Mexican breakfast recipe that takes about 45 min, makes 4 servings, has about 580 calories per serving. Use the ingredients and steps below, or open it in Recipe Genius for guided Cook Mode, timers, serving changes, and a shopping list.
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View on AmazonShredded Chicken Chilaquiles Verdes with Fried Eggs ingredients
- 1.5 lbs tomatillos
- 2 medium serrano peppers
- 0.5 cup white onion
- 3 cloves garlic cloves
- 0.5 cup fresh cilantro
- 1 cup chicken broth
- 0.75 tsp kosher salt
- 2 tbsp vegetable oil
- 8 oz tortilla chips
- 1.5 cups cooked shredded chicken
- 4 eggs large eggs
- 0.5 cup Mexican crema
- 0.5 cup queso fresco
- 1 medium avocado
How to make Shredded Chicken Chilaquiles Verdes with Fried Eggs
- To prepare the salsa verde, preheat your oven broiler to high. Place the 1.5 lbs tomatillos, 2 serrano peppers, 0.5 cup chopped white onion, and 3 garlic cloves on a baking sheet. Broil for 5-7 minutes, turning occasionally, until the vegetables are softened and lightly charred.
- Transfer the broiled vegetables to a blender. Add 0.5 cup fresh cilantro, 1 cup chicken broth, and 0.75 tsp kosher salt. Blend until smooth. For a chunkier salsa, pulse until desired consistency is reached.
- Heat 1 tbsp vegetable oil in a large skillet or Dutch oven over medium heat. Pour in the blended salsa verde and bring it to a simmer. Reduce the heat to low and cook for 10-15 minutes, stirring occasionally, until the salsa has thickened slightly and the flavors have melded.
- While the salsa simmers, heat another 1 tbsp vegetable oil in a separate non-stick pan over medium heat. Crack the 4 large eggs into the hot oil and fry them for 2-3 minutes, or until the whites are set and the yolks are still runny, to your preference.
- Once the salsa has simmered, add the 8 oz tortilla chips and 1.5 cups cooked shredded chicken directly into the skillet with the salsa. Gently toss everything together using tongs until the chips are well coated and slightly softened, but still have some texture, about 1-2 minutes.
- Immediately divide the chicken chilaquiles among four plates. Top each serving with a freshly fried egg.
- Garnish generously with a drizzle of 0.5 cup Mexican crema, crumbled 0.5 cup queso fresco, and slices of 1 medium avocado. Serve hot.
Shredded Chicken Chilaquiles Verdes with Fried Eggs FAQ
How do I make Shredded Chicken Chilaquiles Verdes with Fried Eggs?
Make Shredded Chicken Chilaquiles Verdes with Fried Eggs by gathering the ingredients below, following the step-by-step instructions, and checking that everything is cooked safely before serving.
What ingredients are in Shredded Chicken Chilaquiles Verdes with Fried Eggs?
The main ingredients include tomatillos, serrano peppers, white onion, garlic cloves, fresh cilantro. The full ingredient list is included on this page.
How long does Shredded Chicken Chilaquiles Verdes with Fried Eggs take?
This recipe takes about 45 min, depending on prep speed and kitchen equipment.
How many calories are in Shredded Chicken Chilaquiles Verdes with Fried Eggs?
Recipe Genius estimates about 580 calories per serving. Nutrition is estimated, so use your own labels when precision matters.
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