Mexican Chilaquiles Verdes Recipe

queso fresco

🥗Healthier: feta cheese

💰Cheaper: cotija cheese

Feta provides a similar tangy flavor while being more widely available.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt offers creaminess with fewer calories.

cooked chicken

🥗Healthier: tofu

💰Cheaper: canned beans

Tofu is a plant-based alternative, while beans are budget-friendly.

green salsa

🥗Healthier: homemade salsa

💰Cheaper: store-bought salsa

Homemade salsa can be made with fresh ingredients, reducing preservatives.

Start with 6 cups of water in a pot and add chicken thighs, skinless and boneless.

Bring the water to a boil and cook the chicken for about 30 minutes.

Remove the chicken and reserve the stock for the sauce.

In a blender, add 8 cloves of garlic, 2 jalapeños, 1 onion, and poblano chilies, then blend until smooth.

Pour the blended mixture into a stock pot with the reserved chicken stock and bring to a boil for about 30 minutes.

Add 1 tablespoon of salt and cumin to the sauce, stirring to combine.

Chop the cooked chicken into bite-sized pieces and add it to the sauce, letting it simmer for about 20 minutes.

In a separate pan, heat vegetable oil and fry about 40 corn tortillas until crispy.

Layer the fried tortillas in a baking dish, adding the chicken and sauce mixture on top.

Sprinkle goat cheese over the layers and repeat the process until all ingredients are used, finishing with a layer of tortillas and cheese on top.

Bake in the oven until the cheese is melted and bubbly.

Serve with avocado on top.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens