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Green Chicken Chilaquiles Stew

Green Chicken Chilaquiles Stew recipe image
This Green Chicken Chilaquiles Stew transforms classic breakfast flavors into a hearty, savory dish perfect for any meal. Tender, shredded chicken simmers in a zesty and creamy green tomatillo salsa, creating a sauce that is both tangy and deeply flavorful. The dish balances textures beautifully, combining the softness of the chicken with the satisfying crunch of fried corn tortilla strips. It&# 226;ÂÂs a comforting yet fresh option, ideal for casual family dinners, weekend brunches, or when you crave authentic Mexican-inspired comfort food. Garnished with fresh cilantro, salty cotija cheese, and cool crema, this stew offers a perfect harmony of heat, acid, and richness.
Cooking Method: , , ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 4
Calories: 558.1
Description
This Green Chicken Chilaquiles Stew transforms classic breakfast flavors into a hearty, savory dish perfect for any meal. Tender, shredded chicken simmers in a zesty and creamy green tomatillo salsa, creating a sauce that is both tangy and deeply flavorful. The dish balances textures beautifully, combining the softness of the chicken with the satisfying crunch of fried corn tortilla strips. It&# 226;ÂÂs a comforting yet fresh option, ideal for casual family dinners, weekend brunches, or when you crave authentic Mexican-inspired comfort food. Garnished with fresh cilantro, salty cotija cheese, and cool crema, this stew offers a perfect harmony of heat, acid, and richness.
Ingredients
  • 2 cup Chicken stock
  • 1 pound Skinless boneless chicken
Directions
  1. 1
    Bring chicken stock to a boil in a deep skillet or large saucepan.
  2. 2
    Season chicken breasts with salt and pepper, then add them to the boiling stock.
  3. 3
    Cover and simmer until chicken is opaque in the center and cooked through, about 8-10 minutes.
  4. 4
    Transfer chicken to a work surface and reserve the stock in the pot.
  5. 5
    Let chicken cool slightly, then shred it using two forks.
  6. 6
    Heat 2 tablespoons of vegetable oil in a heavy large saucepan over medium heat.
  7. 7
    Add chopped onion and sauté until softened, about 5 minutes.
  8. 8
    Add minced garlic and sauté until fragrant, about 1 minute.
  9. 9
    Stir in the tomatillo salsa and reserved chicken stock.
  10. 10
    Simmer the sauce for 10 minutes to meld flavors.
  11. 11
    Meanwhile, pour 1 cup of vegetable oil into a large skillet and heat over medium heat.
  12. 12
    Cut corn tortillas into half-inch wide strips.
  13. 13
    Fry tortilla strips in batches until golden brown and crisp.
  14. 14
    Transfer fried tortillas to paper towels to drain excess oil.
  15. 15
    Add shredded chicken to the simmering salsa pot.
  16. 16
    Bring the mixture to a gentle boil, then stir in chopped cilantro.
  17. 17
    Season the stew to taste with additional salt and pepper if needed.
  18. 18
    Gently fold in the fried tortilla strips, ensuring they are coated in sauce.
  19. 19
    Ladle the stew into bowls.
  20. 20
    Sprinkle with grated Cotija cheese and finely diced onion.
  21. 21
    Top with a dollop of crema and serve immediately.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 558.1kcal
% Daily Value *
Total Fat 28.0g44%
Saturated Fat 7.7g39%
Cholesterol 207.8mg70%
Sodium 191.5mg8%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 63.0g126%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: chilaquiles, green salsa, tomatillo, chicken stew, mexican food, corn tortillas, cotija cheese, crema, cilantro, comfort food, breakfast, brunch, dinner, spicy, vegetable oil, onion, garlic, shredded chicken, fried tortilla chips, healthy, protein
Read it online: https://www.chefs-mate.com/recipe/green-chicken-chilaquiles-stew/