Verde Style Chilaquiles

Ingredients 0/10

Step 1

Place the tomatillos in a saucepan and cover them with water. Bring the water to a boil, then lower the heat and let the tomatillos simmer until their color lightens and they feel soft when you touch them, about 10 to 15 minutes. Once they’re ready, transfer them to a blender or food processor. Add the jalapenos, cilantro, garlic, salt, and pepper, then blend everything until smooth. Cover the sauce with plastic wrap and pop it in the fridge for at least a couple of hours to let the flavors really come together.

Step 2

When you’re ready to cook, preheat your oven to 400°F (200°C). Heat some oil in a skillet over medium heat, then add the chicken and onions. Cook and stir until the onions start to brown, which takes around 10 minutes. Toss in the olives and cook for another 5 minutes before stirring in the cilantro. Let it cook just until the cilantro wilts, then take the pan off the heat.

Step 3

Grab an 8-inch square casserole dish and line the bottom with a couple of layers of tortilla chips, breaking them up a bit so they fit nicely. Pour half of your verde sauce over the chips and give it a gentle toss to coat them. Spread the chicken mixture over the chips, then drizzle the remaining sauce on top. Finish it off with a good sprinkle of cotija cheese.

Step 4

Pop the dish into the oven and bake until the tortilla chips soften up, which should take between 15 and 25 minutes. Once it’s bubbly and warm, you’re good to go!