Chicken Chilaquiles Verdes

Ingredients and Weight:

• Chicken breasts, boneless, skinless, 1 lb
• Chicken stock, 2 cups
• Olive oil, 2 tbsp
• Onion, 1 medium, chopped
• Poblano peppers, 2, roasted and peeled, chopped
• Serranos peppers, 1-2, seeded and chopped (optional, for spiciness)
• Garlic, 2 cloves, minced
• Cilantro, 1/2 bunch, chopped
• Tortilla chips, 1 bag (12 oz)
• Queso fresco, 1/2 cup
• Sour cream, 1/2 cup
• Avocado, 1, sliced
• Pico de gallo, 1/2 cup

Preparation Time:

30 minutes

Cooking Time:

1 hour

Difficulty Level:

2 (Easy)

Preparation Method Steps:

1. In a large saucepan, cook chicken breasts in chicken stock until cooked through. Remove chicken from the saucepan and shred.
2. Heat olive oil in the same saucepan. Sauté onion, poblano peppers, serrano peppers (if using), and garlic until softened.
3. Add shredded chicken and sauté for 5 minutes.
4. Stir in half of the cilantro and season with salt and pepper to taste.
5. Break tortilla chips into smaller pieces and add to the saucepan. Pour in enough chicken stock to moisten the chips.
6. Simmer for 10-15 minutes, or until the chips are soft and the sauce is thickened.
7. Transfer the chilaquiles to a serving dish and top with the remaining cilantro, queso fresco, sour cream, avocado, and pico de gallo.

Nutritional Information:

Per serving (1/8 of recipe):

• Calories: 500
• Fat: 25g
• Saturated Fat: 10g
• Cholesterol: 90mg
• Sodium: 500mg
• Carbohydrates: 50g
• Protein: 30g

Dish Characteristics:

• Cheesy, creamy, and savory
• Spicy and flavorful
• Loaded with fresh and vibrant ingredients
• Perfect for brunch, lunch, or dinner

User Comments:

• "These chilaquiles are the perfect combination of flavors. The creamy sauce, melted cheese, and fresh toppings are divine."
• "I love the heat from the serrano peppers, but you can easily adjust the spice level to your taste."
• "This dish is so easy to make and always a crowd-pleaser. It's the perfect meal to share with friends and family."

Special Precautions and Tips:

• If you can't find roasted poblano peppers, you can roast your own by placing them directly over an open flame or under a broiler until they are charred.
• If you don't have a tortilla press, you can use a rolling pin to flatten the tortillas.