Skillet Chicken and Tomatillo Salsa Chilaquiles Recipe
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Servings Prep Time
4servings 00:20:00minutes
Cook Time
00:30:00minutes
Servings Prep Time
4servings 00:20:00minutes
Cook Time
00:30:00minutes
Ingredients
Instructions
  1. Step 1) Boil chicken (in enough water to cover) until just cooked through; shred using two forks to pull the meat apart. Set aside.
  2. Step 2) 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.
  3. Step 3) 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.
  4. Step 4) 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.
  5. Step 5) 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.