Jess’s Chicken & Tomatillo Chilaquiles
My good friend Jess came up with a dead simple but utterly crave-able version of chilaquiles using tomatillo salsa and tortilla chips. Chicken breasts get poached in tomatillo salsa and are then shredded and added back to the salsa, along with sautéed onion and garlic. Just before serving, tortilla chips are folded in, creating a delicious textural tango. The chilaquiles get topped with cilantro, scallions, avocado slices, crumbled cheese and sour cream. Warm, spicy and comforting, and yet bright, crunchy and crisp, it’s the perfect mid-week pick-me-up.
- 16- ounces (2 cups) tomatillo salsa (store-bought or homemade)
- 1 cup low-sodium chicken broth
- 2 boneless , skinless chicken breasts
- Salt and freshly ground black pepper
- 1 tablespoon extra virgin olive oil
- ½ medium yellow onion , diced
- 2 large garlic cloves , minced
- ½ teaspoon ground cumin
- ¼ teaspoon dried oregano (preferably Mexican oregano)
- 2 heaping cups yellow corn tortilla chips
- Toppings: chopped cilantro , sour cream, avocado slices, crumbled cotija or feta cheese, thinly sliced scallions and toasted pumpkin seeds (optional)
In a medium saucepan, combine the tomatillo salsa and chicken broth. Season the chicken breasts with salt and pepper and nestle them into the salsa mixture. Bring to a boil, then reduce to a gentle simmer and cook, covered, 12-15 minutes, or until the chicken is just cooked through. Transfer the chicken to a cutting board or plate to cool. Simmer the sauce until slightly thickened, about 5 minutes. Once cool enough to handle, shred the chicken and stir it back into the tomatillo sauce. Remove the pot from the heat and keep warm.
Heat the olive oil in a small skillet over medium heat. Add the diced onion with a pinch of salt and pepper. Cook, stirring occasionally, until softened and lightly browned, about 5-6 minutes. Add the garlic, cumin and oregano. Cook, stirring, until fragrant, about 1-2 minutes longer. Scrape the onion mixture into the pot with the chicken. Do Ahead: The chicken in its sauce can be refrigerated for up to 3 days. Reheat before proceeding.
When you’re ready to serve, reheat the chicken and sauce. Add the tortilla chips and gently toss in the sauce. Divide the chilaquiles between two plates and top with chopped cilantro, sour cream, avocado slices, crumbled cotija or feta cheese, sliced scallions and some toasted pumpkin seeds if you wish. Serve immediately.