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Start your day with a Mexican classic, chilaquiles. Chicken Chilaquiles in Green Salsa is made with crunchy tortilla triangles, tender chicken, a roasted tomatillo-jalapeño sauce, and topped with cheese and sour cream. Enjoy!
Thanks to the National Frozen & Refrigerated Foods Association (NFRA) for making this Chicken Chilaquiles in Green Salsa recipe post possible. My comments, opinions and love for chilaquiles are my own!
One of my New Year's resolutions is to start every day with a nutritious, flavorful breakfast. I've noticed that when my family starts the day with a balanced breakfast including protein, we feel more satisfied and energetic.
When I think about our favorite breakfast foods, chilaquiles always comes to mind. The combination of crispy tortillas, spicy salsa, tender chicken and cheese is hard to resist.
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Chilaquiles are also easy to make. For this recipe, I chose to use a roasted green salsa. There is something really special about roasted tomatillos, you get a deeper, smokier flavor that harmonizes with the chicken. Top it all with avocado, sour cream and Mexican cheese and you have a breakfast for champions.
You know I'm always happy when I'm more efficient in the kitchen, and for that reason I wanted to share with you three tips for preparing these chilaquiles:
- I usually have 1 or 2 bags of Tyson® chicken breasts or tenderloins in my freezer at all times. It's so easy for me to open the bag, take out just the number of servings I need, and place them in a skillet or oven for a quick meal. I don't even need to defrost them first. Convenient and affordable.
- I used Sargento® Shredded 4 cheese Mexican because it has a combination of our favorite cheeses, Monterey Jack, Cheddar, Queso Quesadilla and Asadero, and it's already shredded so we just open the bag and sprinkle on what we need.
- I like making chilaquiles from scratch, and I usually make them over the weekend when I have more time to prepare them. However, there are a few tricks to serving them before school or work. I make the sauce and cook the chicken in advance. Then, in the morning, I can just fry up the tortilla pieces, heat the salsa, and combine all the ingredients together in a few short minutes.
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Here is the recipe:
Chicken Chilaquiles in Green Salsa
4 portions
Prep time 10 minutes
From start to finish 40 minutes
Ingredients
For the chilaquiles
- 6 Tyson® All Natural Chicken Breast Tenderloins
- Garlic salt to taste
- 1/2 cup vegetable oil + 1 tablespoon
- 12 corn tortillas
- 1-8 oz bag Sargento® Shredded 4 Cheese Mexican – Fine Cut
- Sour Cream to taste
- Roasted tomatillo sauce (See below)
- Avocado, optional
For the Roasted Tomatillo Sauce
- 1 lb tomatillos, peeled, washed and cut into halves
- 2 jalapeño peppers
- 1 small white onion, in quarters
- 2 garlic cloves, peeled
- 1/4 cup water
- 1/2 teaspoon salt
- 1/2 teaspoon dry Mexican oregano
- 10 fresh cilantro sprigs
Pre-heat broiler to 400 degrees F.
Season Tyson® frozen tenderloins with garlic salt to taste. Warm up 1 tablespoon of oil in a large skillet, and cook the tenderloins until internal temperature reaches 170 degrees F. This will depend on the temperature on your range, on mine, it took approx 8 minutes per side.
While chicken is cooking, start preparing the salsa and tortillas.
Put tomatillos, jalapeños, onion, and garlic on a baking sheet and place under the broiler, check once in a while to make sure they are roasting. When you start to see some char on top, turn them over. The tomatillos will release a little bit of juice and will turn from bright green to olive green when done.
Cut tortillas into small triangles, I like to use kitchen scissors but you can use a knife. Set aside.
Heat vegetable oil in a pot and fry the tortilla triangles in batches. Just two important notes, don't overcrowd the pot and don't take your eyes off them, because they fry really fast. When a batch is ready, carefully transfer to a plate covered with paper towels to absorb the extra oil. Repeat until you fry all the tortilla chips.
Shred the chicken, set aside.
Place roasted tomatillos, jalapeños, onions and garlic in a blender. Add water, salt, oregano and cilantro. Mix until smooth.
Warm up a large skillet, pour in the salsa and heat it up for a minute. Add shredded chicken. Finally, incorporate the crunchy tortilla triangles just long enough to coat their surfaces while still staying crunchy. Don't let them soak for a long time. Serve immediately with cheese and a dollop of sour cream. Delicious!
Buen Provecho!
Create Your Own Flavorful and Nutritious Breakfast
I invite you to take a stroll down the frozen food and dairy aisles of your favorite supermarket to find inspiration for creating your own flavorful and nutritious breakfast. Be sure to come back and share your new creations with us.
And for even more inspiration, be sure to check out these delicious ideas from NFRA at www.EasyHomeMeals.com, our “Cool Food Panel” board on Pinterest and follow the #EasyHomeMeals hashtag on social media.
Enjoy!
Print the recipe
Chicken Chilaquiles in Green Salsa
Ingredients
For the chilaquiles
- 6 Tyson® All Natural Chicken Breast Tenderloins
- Garlic salt to taste
- 1/2 cup vegetable oil + 1 tablespoon
- 12 corn tortillas
- 1-8 oz bag Sargento® Shredded 4 Cheese Mexican – Fine Cut
- Sour Cream to taste
- Roasted tomatillo sauce See below
- Avocado optional
For the Roasted Tomatillo Sauce
- 1 lb tomatillos peeled, washed and cut into halves
- 2 jalapeño peppers
- 1 small white onion in quarters
- 2 garlic cloves peeled
- 1/4 cup water
- 1/2 teaspoon salt
- 1/2 teaspoon dry Mexican oregano
- 10 fresh cilantro sprigs
Instructions
- Pre-heat broiler to 400 degrees F.
- Season Tyson® frozen tenderloins with garlic salt to taste. Warm up 1 tablespoon of oil in a large skillet, and cook the tenderloins until internal temperature reaches 170 degrees F. This will depend on the temperature on your range, on mine, it took approx 8 minutes per side.
- While chicken is cooking start preparing the salsa and tortillas.
- Put tomatillos, jalapeños, onion, and garlic on a baking sheet and place under the broiler, check once in a while to make sure they are roasting. When you start to see some char on top, turn them over. The tomatillos will release a little bit of juice and will turn from bright green to olive green when done.
- Cut tortillas into small triangles, I like to use kitchen scissors but you can use a knife. Set aside.
- Heat vegetable oil in a pot and fry the tortilla triangles in batches. Just two important notes, don’t overcrowd the pot and don’t take your eyes off them, because they fry really fast. When a batch is ready, carefully transfer to a plate covered with paper towels to absorb the extra oil. Repeat until you fry all the tortilla chips.
- Shred the chicken, set aside.
- Place roasted tomatillos, jalapeños, onions and garlic in a blender. Add water, salt, oregano and cilantro. Mix until smooth.
- Warm up a large skillet, pour in the salsa and heat it up for a minute. Add shredded chicken. Finally, incorporate the crunchy tortilla triangles just long enough to coat their surfaces while still staying crunchy. Don’t let them soak for a long time. Serve immediately with cheese and a dollop of sour cream. Delicious!
Notes
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