No. 122: Chicken with Chilaquiles and Salsa Verde

Never heard of chilaquiles? I hadn't either until my first trip to Mexico with Mr. McCormick.

They are traditionally a breakfast or brunch dish, a wonderful morning casserole of tortillas, eggs, salsa or mole and sometimes chicken. There are many regional varieties in Mexico, but sadly, I have yet to eat it out beyond resort walls.

We are hoping to head back to Cabo later this year. There is nothing better than spending day after day reading and relaxing by a beautiful ocean. Though I have to say, finding some authentic chilaquiles might be just as terrific. Mission accepted.

Chicken Chilaquiles

I had big plans to make farro salad with roasted cauliflower for our Meatless Monday. Then I saw this recipe from Gourmet and did a full Mexican comfort food 180.


Serves 4-6
1 cup sour cream*
3 to 4 tablespoons milk
1 3/4 cups Mexican salsa verde
1 3/4 cups reduced-sodium chicken broth
2 1/2 to 3 cups coarsely shredded cooked chicken from a rotisserie chicken, skin removed
1/4 teaspoon salt
1/4 teaspoon black pepper
7 cups coarsely crushed plain tortilla chips
1/2 cup crumbled feta
1/4 cup chopped fresh cilantro

*I subbed Greek yogurt for the sour cream and it was great

To make

Stir together sour cream and just enough milk to get a thick pourable consistency.

Bring salsa and broth to a boil in a heavy large pot over moderately high heat. Add chicken, salt, and pepper and cook, stirring, until chicken is heated through, 1 to 2 minutes.


Then stir in 6 cups tortilla chips and cook until chips are softened (but not mushy), about 1 minute.

Full dish

Transfer chilaquiles to a large platter. Sprinkle with feta, cilantro, and 1 cup broken fresh chips and serve immediately, with thinned sour cream on the side.

The results

The list of ingredients in this recipe are wonderfully simple, but make no mistake, this is gourmet comfort food.

Final dish

The layers of flavor all hinge on the quality of salsa verde you use. Homemade would be divine, but ours was simply from a jar of Safeway brand salsa. Another great store-bought option would be Frontera.

The three main ingredients warmed through would be delicious on their own, but when you add the finishing elements it's terrific. Crunchy fresh chips give a nice texture shift while the cilantro, feta and tangy thinned yogurt lightens up the flavors.

Did you notice it's all done in about ten minutes? This is a super easy recipe for when you have a group over to watch the game, or as a hearty brunch for guests.

We are adding this to our favorites list immediately.

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Amelia McCormick

Kansas girl transplanted to Asheville, North Carolina. Smiler, lover of great food and wine, facilitator, runner, storyteller, wife, optimist, and mother of sweet twins:)

Asheville, North Carolina