Skillet Chicken and Tomatillo Salsa Chilaquiles

  • 4 servings
  •  50 mins
  •  20 mins
  •  30 mins

Ingredients

  • Chicken and Salsa
  • 1 pound boneless skinless chicken breasts
  • 1 pound fresh tomatillos husked and rinsed
  • 1 jalapeno OR serrano chile (stemmed and seeded for a milder salsa)
  • 1/4 cup loosely packed cilantro
  • 2 green onions sliced
  • 2 cloves garlic minced
  • Salt to taste
  • 1 tablespoon Mazola® Corn Oil
  • 1-1/4 cups water
  • 2 teaspoons Mazola® Chicken Flavor Bouillon Powder
  • Pan Seared Vegetables
  • 2 tablespoons Mazola® Corn Oil
  • 1/2 cup diced red bell pepper
  • 1/2 cup diced poblano OR pasilla chile pepper
  • 1/2 cup corn fresh OR thawed frozen
  • 1/2 cup canned black beans rinsed and drained
  • 1 cup chopped zucchini
  • 1/4 cup Mazola® Corn Oil
  • 6 corn tortillas, quart ered
  • 1/2 cup queso fresco cheese crumbled
  • Thinly sliced radishes and additional minced cilantro for garnish

Instructions

Boil chicken (in enough water to cover) until just cooked through; shred using two forks to pull the meat apart. Set aside.

Boil the tomatillos for 5 minutes in a medium saucepan; drain and place in blender. Add jalapeno, cilantro, green onion, garlic and salt; blend until smooth. Heat 1 tablespoon oil in a saucepan over medium-high heat. Pour in the tomatillo salsa and bring to a boil, stirring constantly, for 3 minutes. Add water and bouillon powder; reduce heat to medium and continue to cook at a very low boil for 5 minutes. Stir in chicken and set aside.

Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. Add vegetables and cook for 2 to 3 minutes until softened. Transfer to a plate and set aside.

Heat 1/4 cup oil in the same skillet over medium-high heat. When the oil is hot, add the tortillas in a single overlapping layer covering the bottom and sides of the skillet. Cook for about 30 seconds per side or until they begin to crisp; turn using tongs. Season with salt, if desired.

Reduce heat to medium and pour the chicken tomatillo salsa on top of the corn tortillas. Then pour the vegetable mixture over the top and sprinkle with cheese. Cover the skillet and cook for 2 to 3 minutes or until the tortillas are softened and the cheese is melted. Sprinkle with cilantro and garnish with radish slices. Serve immediately.