Salsa Verde Chicken Chilaquiles is a quick, 15 minute meal perfect for a weeknight. This healthy, Mexican, leftover chicken recipe will have you celebrating Cinco de Mayo in no time.
The word I cannot pronounce, Chilaquiles. Is it “chili-killy” chili-qwee”, “chila-kiles”. Ugh, I can never pronounce it correctly but I love them. The correct pronunciation is tchee/lah/KEE/lehs. What are they? Basically wet but not soggy nachos. They are superbly delicious and oh so easy to make. When my daughter was little she adored cheese enchiladas. So we ate at Mexican restaurants a lot. It was her favorite. She would scarf it down with no complaints so why not. It was an easy lunch option. Soon, we were sick to death of Mexican food but it made me get away from burritos and tacos and try something new. That was when I found chilaquiles. Sometimes they come with a red salsa but I prefer the salsa verde, green salsa. Even though I loved them, I had never made them at home. Silly me!
We have probably eaten more nachos this year then ever in our life. It is quick and easy and I can actually make them fairly healthy. By Friday, I am sick to death of cooking. Besides from making breakfast, lunch and dinner, I’ve cooked a few other dishes I’m testing for Food Done Light. I am so done with cooking and cleaning. Nachos have often saved a Friday night dinner. It never occurred to me that Chilaquiles are really wet nachos. They aren’t supposed to be soggy. These came together in all of 5 minutes. If I make my own Salsa Verde then it will take a little longer. On days I don’t even want to bother making salsa verde, I buy a bottle.
I knew I would love these but I was shocked at how much my husband loved them. Really this is a simple recipe but there is something about salsa verde that elevates this dish to fabulous. You can use leftover chicken or turkey. If you really want to, you can use a red salsa. A lot of restaurants only make them with red salsa. Sorry, I won’t eat it. I want green! Green is for me.
A plate of chilaquiles and a margarita sounds like the perfect way to celebrate Friday night to me. I made these in single serving portions too. That way I was not tempted to eat more than I should. This dish also takes care of a chips and salsa craving too. It’s an all-in-one dish, chips with salsa, nachos and even enchiladas. It has an enchilada feel to it too. Come Cinco de Mayo, you know what will be on our plates for dinner. Salsa Verde Chicken Chilaquiles. Oh yes, now that I’ve made them at home, they will become regulars on our weekly dinner menus. With only spending 10 minutes on dinner, I’ll have time to squeeze my own lime juice and make my own margarita. That seems like time well spent.
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- 2⅔ cups Mango Salsa Verde or store bought
- 12 oz. cooked, shredded chicken breast
- 4 oz. tortilla chips or baked tortilla chips
- 2 oz. crumbled Queso fresco
- ¼ cup chopped green onion
- ¼ cup light sour cream
- ¼ cup chopped fresh cilantro
- Place ⅔ cup salsa and 3 oz. chicken in a skillet over medium high heat. Bring to a boil and reduce to a simmer just long enough to warm the chicken, about 3 to 5 minutes.
- Add 1 oz. of chips and stir to coat chips with salsa. Cook for about 3 minutes, you want the chips slightly softened but not mushy.
- Place on a plate and sprinkle with ½ oz. cheese, 1 tbsp. green onion, 1 tbsp. sour cream and 1 tbsp. chopped cilantro.
- Repeat with remaining 3 servings
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