Ingredients:

  • 1 lb tomatillos, husked and quartered
  • 2 medium serrano peppers, stemmed
  • 1 medium white onion, roughly chopped
  • 3 cloves garlic, peeled
  • 1/2 cup fresh cilantro, packed
  • 1 tsp salt
  • 2 tbsp vegetable oil
  • 12 oz corn tortilla chips
  • 2 cups cooked chicken breast, shredded
  • 1/2 cup queso fresco, crumbled
  • 1 medium avocado, sliced
  • 2 tbsp red onion, finely diced
  • 1/4 cup fresh cilantro, chopped
  • 1 tbsp Mexican crema

Instructions:

  1. Combine tomatillos, serranos, onion, garlic, cilantro, and salt in a blender. Pulse until smooth but not completely liquefied.
  2. Heat 2 tbsp of vegetable oil in a 12-inch cast iron skillet or large non-stick pan over medium-high heat. Pour in the blended salsa.
  3. Simmer the sauce for 5–8 minutes, stirring occasionally, until the sauce thickens and the flavors concentrate.
  4. Stir the shredded cooked chicken breast into the sauce to warm through.
  5. Reduce heat to medium and add the corn tortilla chips. Using a slotted spoon, gently fold the chips into the sauce for 60–90 seconds until coated but still crisp.
  6. Plate the chilaquiles and garnish with crumbled queso fresco, sliced avocado, diced red onion, chopped cilantro, and a drizzle of Mexican crema.