Chilaquiles Verdes con Pollo (Green Chilaquiles with Chicken)
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Ingredients
- 8 corn tortillas
- 250 g cooked chicken breast, shredded
- 400 g tinned tomatillos
- 1 fresh green chillies
- 1 onion
- 2 garlic cloves
- 60 ml soured cream
- 3 tbsp sunflower oil, for frying
Nutrition (per serving)
- Calories
- 399 kcal
- Protein
- 24.7 g
- Carbohydrate
- 31.1 g
- of which sugars
- 6.2 g
- Fat
- 17.6 g
- of which saturates
- 4 g
- Fibre
- 6.2 g
- Salt
- 0.83 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cut the corn tortillas into triangles and fry in the sunflower oil for 2 minutes until crisp, then drain.
- 2
Blend the tinned tomatillos with the fresh green chillies, onion and garlic cloves, then simmer in a wide pan for 8 minutes.
- 3
Stir the shredded chicken breast into the sauce and warm through for 3 minutes.
- 4
Toss the tortilla chips through the hot sauce until coated but still crisp.
- 5
Serve with a drizzle of soured cream.
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