Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 4–6

Ingredients

For the Salsa Verde

1½ lbs (700 g) tomatillos, husked

2 jalapeños

1 serrano pepper (optional)

¼ white onion

3 garlic cloves

½ cup fresh cilantro

2 cups chicken broth

1 tsp chicken bouillon

Salt to taste

For the Chicken

2 boneless skinless chicken breasts

1 small onion

2 garlic cloves

1 bay leaf

Salt

Water for boiling

For the Chilaquiles

15 corn tortillas, cut into triangles

Vegetable oil for frying

1 cup Mexican crema

1½ cups crumbled queso fresco

½ cup crumbled Cotija cheese

½ small white onion, thinly sliced (optional)

Instructions

Step 1 – Cook the Chicken

Place the chicken in a pot with:

onion

garlic

bay leaf

salt

enough water to cover

Bring to a boil.

Reduce heat and simmer for 20–25 minutes, until fully cooked.

Remove the chicken and shred with two forks.

Reserve 2 cups of the broth.

Step 2 – Make the Salsa Verde

Boil the tomatillos, jalapeños, serrano, onion, and garlic for 10 minutes until softened.

Transfer to a blender with:

cilantro

1½ cups chicken broth

chicken bouillon

salt

Blend until completely smooth.

Step 3 – Cook the Salsa

Pour the salsa into a saucepan.

Bring to a gentle simmer for 10 minutes.

If needed, add more chicken broth to reach a pourable consistency.

Taste and adjust seasoning.

Step 4 – Fry the Tortillas

Heat oil to 350°F (175°C).

Fry the tortilla triangles in batches for 2–3 minutes, until crisp and lightly golden.

Drain on paper towels.

Step 5 – Assemble

Place the fried tortilla chips in a large bowl.

Pour the warm salsa verde over them.

Gently fold until evenly coated while keeping some crunch.

Transfer to serving plates.

Top with:

shredded chicken

Mexican crema

queso fresco

Cotija cheese

sliced onion

Serve immediately.

Serve With

Refried beans

Mexican rice

Fresh avocado slices

Lime wedges

Salsa verde

Fresh corn tortillas

Café de olla or fresh orange juice

Tips

Frying your own tortilla chips gives the best authentic texture and flavor.

Use freshly made salsa verde for a bright, tangy taste.

Don’t let the chips sit in the salsa too long—they should stay slightly crispy.

Rotisserie chicken works as a quick substitute, but homemade poached chicken gives the most authentic flavor.

Garnish just before serving so the crema and cheeses stay fresh and creamy.