Makes 4 servings
Preheat oven to 350° while you prepare tortillas.
Cut 8 corn tortillas into triangles.
Coat generously with olive oil.
Oil a large baking sheet.
Arrange tortillas in single even layer on baking sheet.
Bake for 15 minutes at 350°, flip and broil for 4 - 6 minutes (until golden brown and crispy)
- OR -
Fry triangles in skillet until crispy.
Either way works fine.
Move tortillas to paper towel lined plate to remove excess oil.
Cook 1 chicken breast and shred - no need to season unless using homemade chile verde add salt to taste. Canned enchilada sauce and chile verde salsa come with plenty of seasoning and flavor.
In a medium deep skillet, combine chicken and green enchilada sauce/chile verde salsa. I use canned 19 oz La Victoria or Las Palmas, but homemade is best!
Add the tortillas. Gently mix until tortillas are completely coated. Add 1/2 cup of cheese of choice if desired, I use pepper jack and/or sharp cheddar. Cover & simmer on low heat for 7 - 10 minutes, mix occasionally. Simmering incorporates the flavors and softens the tortillas but also keeps some of the crunch.
Serve with your favorite toppings; shredded iceberg lettuce/greens, sour cream, fresh jalapeño, cilantro, avocado, olives, and shredded cheese &/or cotija cheese.
There are so many variations and versions to making chilaquiles. This is my adaptation...for verde. In my opinion it works best & is what my family enjoys. Please leave your comments, reviews of this recipe or questions; I am open to opinions, will be happy to assist or answer any questions the best I can. If you make this dish and post photos to Instagram please tag @domestic_debauchee 😊
Buen Provecho 😋