Chilaquiles verdes recipe

Excellent for brunch or any other time of day, and healthier than you might think. Serves 4.


  • 1 large tin tomatillos, drained
  • 4 jalapeno peppers, stems removed
  • 1 onion, quartered
  • 4 cloves garlic, peeled
  • 1 large bunch coriander
  • 4-6 chicken thighs, boneless and skinless
  • 2 handfuls grated mild cheese, such as mozzarella, young gouda or mild cheddar
  • 4 handfuls tortilla chips, preferably the less salty, baked ones (labelled totopos at my supermarket)


  1. In a saucepan of water, bring the tomatillos, jalapenos, onion and garlic to the boil and simmer for 10 mins.
  2. Strain out the vegetables (keep the cooking liquid) and allow to cool slightly. Put them in a blender with the coriander and whizz till smooth – add a bit of the cooking liquid to create a loose sauce consistency.
  3. Meanwhile, poach the chicken thighs (preferably in the same cooking liquid) for 15 mins until cooked through. Strain and shred the chicken and set aside.
  4. When ready to assemble the dish, gently heat the shredded chicken in the green sauce until warmed through.
  5. Arrange a handful of tortilla chips in a shallow bowl per person. Top with the chicken and green sauce mix. Sprinkle the cheese on top and allow to melt a bit. Garnish with any leftover coriander.
  6. Serve immediately, scooping up the sauce with the chips.


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