Best 8 Green Chilaquiles With Chicken And Squash Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Green chilaquiles are a classic Mexican dish that can be prepared with a variety of ingredients. This delectable dish is typically made with fried corn tortillas that are simmered in a spicy green sauce, often made with tomatillos, green chiles, and cilantro. Chilaquiles can be served for breakfast, lunch, or dinner and can be customized with various toppings, such as shredded chicken, squash, eggs, beans, and cheese. Whether you prefer a mild or spicy version, this flavorful dish is sure to satisfy your cravings. In this article, we will explore a recipe for green chilaquiles with chicken and squash, providing step-by-step instructions and helpful tips to create a delicious and satisfying meal.

Here are our top 8 tried and tested recipes!

GREEN CHILAQUILES WITH CHICKEN AND SQUASH



Green Chilaquiles With Chicken and Squash image

Of all the dishes I make with tomatillos, this one counts as the greatest comfort food. You can toast the tortillas in a microwave: zap them for one minute at 100 percent power, and turn them over and zap them again. Repeat until they are crisp and brown, then break up into large pieces.

Provided by Martha Rose Shulman

Categories     dinner, weekday, one pot, main course

Time 45m

Yield Serves four

Number Of Ingredients 13

1 medium boneless, skinless chicken breast (6 to 8 ounces), poached and shredded
1 pound fresh tomatillos, husked and rinsed
2 or 3 jalapeño or serrano chilies, stemmed, seeded for a milder salsa
1/4 cup chopped white onion, soaked for five minutes in cold water, then drained and rinsed
2 large garlic cloves, peeled
Salt to taste
12 cilantro sprigs, plus additional chopped cilantro for garnish
1 tablespoon canola oil
2 1/2 cups chicken or vegetable stock
2 medium summer squash, diced (a mixture of green and yellow is pretty)
8 corn tortillas, toasted in a microwave or in an oven and broken into small pieces
1/2 cup low-fat Greek-style yogurt or crumbled queso fresco
Sliced radishes for garnish

Steps:

  • Poach the chicken breast, shred or cut into small dice and set aside.
  • Place the tomatillos in a saucepan, fill with water and bring to a simmer. Simmer 10 minutes, turning them over halfway through. Drain and place in a blender. Add the chilies, chopped onion, garlic, salt and cilantro sprigs. Blend until smooth.
  • Heat the oil in a large, heavy saucepan or skillet over medium-high heat. Drizzle in a drop of oil to test the heat. If it sizzles and sputters immediately, the oil is hot enough. Add the tomatillo purée and stir constantly until it thickens and begins to stick to the pan, about five minutes. When you run your spoon down the middle of the pan it should leave a canal. Stir in the stock, bring to a simmer and simmer 10 minutes, stirring often. Add the summer squash and simmer, stirring often, until tender, about 10 minutes. The sauce should coat the front and back of your spoon. Stir in the chicken and heat through. Taste and adjust seasoning. Just before serving bring to a simmer and stir in the tortilla chips. Garnish with the yogurt or cheese, sliced radishes and chopped cilantro. Serve at once.

Nutrition Facts : @context http, Calories 337, UnsaturatedFat 7 grams, Carbohydrate 40 grams, Fat 10 grams, Fiber 7 grams, Protein 24 grams, SaturatedFat 2 grams, Sodium 1201 milligrams, Sugar 12 grams, TransFat 0 grams

CHICKEN CHILAQUILES



Chicken Chilaquiles image

This is a super easy and flavorful Mexican dish. It is great topped with sour cream and chopped cilantro.

Provided by CARRIEANN23

Categories     World Cuisine Recipes     Latin American     Mexican

Time 45m

Yield 8

Number Of Ingredients 7

¼ pound chorizo
2 skinless, boneless chicken breast halves, cut into 1-inch cubes
½ (10 ounce) bag tortilla chips
1 cup frozen corn kernels
1 (19 ounce) can green enchilada sauce
½ cup sour cream
2 cups shredded Monterey Jack cheese

Steps:

  • Preheat an oven to 400 degrees F (200 degrees C).
  • Cook the chorizo in a skillet over medium heat, stirring to break it into tiny pieces. Place the raw chicken into the skillet with the chorizo; cook and stir the meats together until the chicken is no longer pink in the center, about 10 minutes.
  • Spread half of the tortilla chips over the bottom of a casserole dish; top the chips with the cooked chorizo and chicken mixture. Sprinkle the corn evenly over the meats and layer the remaining chips over the top. Whisk together the green enchilada sauce and sour cream in a mixing bowl; pour over the top of the casserole. Top the casserole with the shredded Monterey Jack cheese.
  • Bake the chilaquiles in the preheated oven until the casserole is bubbly and the chips begin to brown, 15 to 20 minutes.

Nutrition Facts : Calories 387.5 calories, Carbohydrate 20.8 g, Cholesterol 70.9 mg, Fat 26 g, Fiber 2.5 g, Protein 19.4 g, SaturatedFat 12.3 g, Sodium 430 mg, Sugar 1 g

GREEN CHILAQUILES WITH EGGS



Green Chilaquiles With Eggs image

This comforting Mexican dish is made with fried tortillas and salsa. Frying tortillas is easy, but you can use store-bought chips if you'd like; just be sure that they are thick, the type sold in bags at Mexican groceries or tortillerías.

Provided by Martha Rose Shulman

Categories     breakfast, brunch, main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 11

1 1/2 pounds fresh tomatillos, husked and rinsed
2 to 4 jalapeño or serrano chiles, stemmed, to taste (seeded for a milder salsa)
12 cilantro sprigs, plus 1/3 cup chopped cilantro
2 tablespoons olive oil or grapeseed oil
1 small white onion, quartered and thinly sliced (about 1 cup sliced onion)
Salt
2 large garlic cloves, minced
2 cups chicken or vegetable broth
6 large eggs
12 thick corn tortillas, cut into wedges and deep-fried or microwaved until crisp (see note), or 1/2-pound thick tortilla chips from a Mexican grocery
1/2 cup crumbled queso fresco or feta

Steps:

  • Heat broiler. Place tomatillos and chiles on a baking sheet and set about 4 inches below broiler. Roast until dark and blackened in spots, about 5 minutes. Flip over and roast on other side until tomatillos are soft and charred in spots and chiles are soft all the way through, 4 to 5 minutes. Remove from heat and allow to cool for 5 minutes.
  • Transfer tomatillos and chiles to a blender along with juices on baking sheet. Add cilantro sprigs, then blend to a coarse purée.
  • Heat oil over medium heat in a large, wide casserole or saucepan and add onion. Cook, stirring often, until tender, 5 to 8 minutes. Add a little salt, stir in garlic and cook, stirring, until fragrant, about 1 minute.
  • Turn heat to medium-high and add tomatillo purée. Cook, stirring often, until salsa thickens and leaves a canal when you run a wooden spoon down the middle. Add broth, bring to a simmer, and simmer 10 minutes or until salsa coats the back of a spoon.
  • Beat eggs in a bowl and season with a little salt. Turn heat to low and stir eggs into salsa. Add chopped cilantro and stir until eggs are set. Mixture should be creamy.
  • Stir in tortilla chips, making sure they are completely submerged, and remove from heat. Sprinkle with crumbled cheese and serve at once.

Nutrition Facts : @context http, Calories 233, UnsaturatedFat 8 grams, Carbohydrate 20 grams, Fat 13 grams, Fiber 5 grams, Protein 11 grams, SaturatedFat 4 grams, Sodium 690 milligrams, Sugar 6 grams, TransFat 0 grams

GREEN CHICKEN CHILAQUILES CASSEROLE



Green Chicken Chilaquiles Casserole image

Provided by Food Network

Categories     main-dish

Time 2h

Yield 6 to 8 servings

Number Of Ingredients 20

2 whole chicken breasts, split
Salt and freshly ground black pepper
2 cups chicken stock
3 1/2 cups Tomatillo Salsa, recipe follows
1/2 cup heavy cream
1 onion, sliced paper-thin
1/2 cup vegetable oil
12 day-old Corn Tortillas, recipe follows (18 if individual casseroles are being made)
1 cup grated Manchego cheese
1 cup grated Panela cheese
1/2 cup grated Anejo cheese
1 pound tomatillos, husked, washed and cut into quarters
2 - 4 large jalapeno chiles, stemmed, seeded if desired and roughly chopped
1/2 cup cold water
1/2 medium onion, cut in half
2 bunches cilantro, stems and leaves
2 teaspoons salt
4 cups finely ground deep yellow masa harina
2 3/4 cups cold water
1 teaspoon salt

Steps:

  • Season the chicken all over with salt and pepper. Bring the chicken stock to a boil in a large saucepan. Place the breasts in the stock, reduce the heat to moderate, cover and cook until the meat is tender, about 15 minutes. Set aside to cool in the stock. When cool, remove the skin and bones and shred the meat into bite-sized pieces. Strain and reserve the stock for another use.
  • In a large mixing bowl, combine the fresh tomatillo salsa, heavy cream, 1 teaspoon salt, 1/2 teaspoon pepper, the onion and shredded chicken pieces.
  • Heat the vegetable oil in a medium skillet over medium-low heat. Cook the tortillas just about 5 seconds per side to soften, and then transfer to a large colander to drain.
  • Preheat the oven to 350 degrees F. Butter a 4 quart casserole or 6 to 8 individual casseroles (at the restaurant, we use small soup bowls).
  • Combine the cheeses in a mixing bowl.
  • To assemble the chilaquiles, spread a thin layer of the cheese mixture over the bottom of the baking dish. Push the solids in the bowl of chicken and tomatillo sauce to the side so the liquids form a pool in the bottom. Dip all the softened tortillas in the pool to moisten. Layer one third of the moist tortillas over the cheese and top with half of the chicken mixture with its sauce. Sprinkle half of the remaining cheese over the chicken. Repeat the layers, ending with a layer of tortillas on top. Cover tightly with aluminum foil.
  • Bake 30 minutes or until the edges are slightly brown. Let sit for 10 minutes before slicing and serving or unmolding.
  • In blender place tomatillos, jalapenos and water. Puree until just chunky. Add remaining ingredients and puree about 2 minutes more, or until no large chunks remain. This salsa keeps in the refrigerator, in a covered container, about 3 days.
  • In large bowl combine all ingredients and stir until smooth. The dough should be slightly sticky and form a ball when pressed together. To test, flatten a small piece of dough between your palms. If the edges crack, add water to the dough, a tablespoon at a time, until a test piece does not crack.
  • Divide the dough into 24 golf ball size pieces for tacos and 12 large balls for quesadillas. Place on a platter and cover with a damp towel. Line a tortilla press with 2 sheets of plastic cut from a plastic freezer bag or other heavy duty plastic bag.
  • Heat a dry cast iron skillet, or non-stick pan until moderately hot. Flatten each ball of dough in the tortilla press, then remove the plastic from the top and, holding the tortilla with your fingertips, peel off the bottom sheet. Lay the tortillas one by one on the skillet and cook about 30 to 45 seconds per side, pressing the top of each tortilla with your fingertips to make it puff. Place the hot tortillas on a towel.
  • When they are still warm but not hot, stack and wrap in a towel. Serve immediately or let cool, wrap well in plastic or a plastic bag and store in the refrigerator up to a week.

GREEN CHICKEN CHILAQUILES STEW



Green Chicken Chilaquiles Stew image

Provided by Food Network

Categories     main-dish

Yield 4 servings

Number Of Ingredients 17

2 cups chicken stock
1 pound skinless boneless chicken breasts
2 tablespoons plus 1 cup vegetable oil
1 onion, chopped
3 garlic cloves, minced
2 cups Tomatillo Salsa (see recipe)
10 small corn tortillas, cut into 1/2 inch wide strips
1 bunch cilantro, leaves chopped
1/4 cup grated Cotija cheese
1/4 cup finely diced onion
1/2 cup crema
1 pound fresh tomatillos, husked, cut into quarters
3 large jalapeno chilies, stemmed, seeded (optional), chopped
1/2 cup cold water
1/2 medium onion, cut in half
2 bunches fresh cilantro
2 teaspoons salt

Steps:

  • Bring chicken stock to boil in deep skillet. Season chicken with salt and pepper. Add to broth. Cover and cook until chicken is opaque in center, about 8 minutes. Transfer chicken to work surface; reserve stock. Cool chicken. Shred.
  • Heat 2 tablespoons oil in heavy large saucepan over medium heat. Add 1 chopped onion. Saute until soft. Add garlic and saute until fragrant, about 2 minutes. Add salsa and reserved stock. Simmer 10 minutes.
  • Pour 1 cup vegetable oil into large skillet. Heat over medium heat. When hot, fry tortillas in batches until golden brown and crisp. Using slotted spoon, transfer tortillas to paper towels and drain.
  • Add shredded chicken to salsa pot. Bring to boil. Add cilantro. Season to taste with salt and pepper. Stir in fried tortilla chips. Ladle into bowls. Sprinkle with cheese and finely chopped onion. Place dollop of crema in center and serve.
  • Place tomatillos, jalapenos and water in blender. Coarsely chop. Add onion, cilantro and salt. Puree until smooth, about 2 minutes. Transfer to medium saucepan. Simmer until reduced to 2 cups, about 10 minutes. Season with salt and pepper.

CHICKEN CHILAQUILES VERDES



Chicken Chilaquiles Verdes image

This delicious Mexican dish makes for a great weeknight dinner or even breakfast when paired with eggs.

Provided by maxwell

Categories     Mexican Main Dishes

Time 6h25m

Yield 4

Number Of Ingredients 14

1 large skinless, boneless chicken breast
1 (16 ounce) jar salsa verde, divided
1 cup chicken broth
1 medium yellow onion, chopped
1 teaspoon chili powder
1 teaspoon ground cumin
½ teaspoon cayenne pepper
salt and freshly ground black pepper to taste
2 tablespoons olive oil
8 (6 inch) soft corn tortillas
½ cup sour cream
1 tablespoon milk, or more as needed
2 tablespoons crumbled cotija cheese, or to taste
¼ cup chopped fresh cilantro

Steps:

  • Combine chicken breast, half of the salsa verde, chicken broth, onion, chili powder, cumin, cayenne, salt, and pepper in a slow cooker. Cook until chicken is cooked through, on Low for 6 hours or High for 3 hours.
  • Remove chicken from sauce and shred in a bowl with 2 forks. Return to the sauce in the slow cooker and mix to combine.
  • Heat a large skillet over medium heat. Add olive oil and heat until shimmery. Cut tortillas into triangles; add tortilla triangles to the hot oil and cook, flipping every minute, until golden, 8 to 10 minutes.
  • Add shredded chicken, slow cooker sauce, and remaining salsa verde to tortillas. Mix and heat until everything is warmed through.
  • Meanwhile, stir together sour cream and as much milk so sour cream can be drizzled.
  • Remove tortilla mixture from the heat. Garnish with cotija cheese, cilantro, and drizzle with thinned sour cream mix.

Nutrition Facts : Calories 373.7 calories, Carbohydrate 36.2 g, Cholesterol 51.8 mg, Fat 16.7 g, Fiber 4.1 g, Protein 18.8 g, SaturatedFat 6 g, Sodium 796.6 mg

CHILAQUILES WITH CHICKEN



Chilaquiles with Chicken image

This casserole comes from the "Los Barrios Family Cookbook" and although it is tasty with just plain chicken, it is elevated to sublime using Canary Girl's Chicken Verde. Just make sure you drain any excess liquid off the chicken. Assemble the dish right before baking -- if you do it in advance, the sauce may make the tortilla strips soggy. You can buy green tomatillo sauce in cans, but I have also posted Los Barrios recipe.

Provided by Kirstin in the Couv

Categories     Chicken

Time 35m

Yield 8 serving(s)

Number Of Ingredients 6

2 cups fried corn tortilla strips (directions follow)
vegetable oil (for frying)
4 cups shredded cooked chicken
1 1/2 cups green tomatillo sauce
1 cup shredded queso chihuahua cheese or 1 cup monterey jack cheese
1 cup sour cream

Steps:

  • Preheat the oven to 350 degrees.
  • To make the fried tortilla strips, slice corn tortillas into thin strips.
  • Fry in a large skillet of hot oil until light golden brown and crisp, watching carefully so they do not burn.
  • Remove with a slotted spoon and drain on paper towels.
  • To assemble the casserole, spread the corn strips on the bottom of a 9x13" baking dish.
  • Place the chicken on top and cover with the sauce, then top with cheese.
  • Cover with foil and bake for 20 minutes or until heated through.
  • Spread the sour cream over the top of the casserole and serve.

Nutrition Facts : Calories 234.1, Fat 15.2, SaturatedFat 7.7, Cholesterol 84.8, Sodium 177.3, Carbohydrate 1.8, Sugar 1.9, Protein 21.7

GREEN CHILAQUILES WITH EGGS



Green Chilaquiles with Eggs image

Impress your family with this Green Chilaquiles with Eggs recipe. Made with corn tortillas, red onion, eggs, salsa verde and plenty of cheese, this Green Chilaquiles with Eggs recipe requires just 20 minutes of prep time and is loaded with flavor.

Provided by My Food and Family

Categories     Spring 2020

Time 30m

Yield 6 servings

Number Of Ingredients 8

2 Tbsp. oil
12 corn tortillas (6 inch), each cut into 8 wedges
1/2 cup chopped red onions
6 eggs
1 bottle (7.5 oz.) TACO BELL® Verde Salsa
1/2 cup fat-free reduced-sodium chicken broth
1 cup KRAFT Mexican Style Shredded Four Cheese with a TOUCH OF PHILADELPHIA
1/2 cup chopped fresh cilantro

Steps:

  • Heat oil in large nonstick skillet on medium heat. Add tortilla wedges and onions; cook 8 to 10 min. until onions are crisp-tender and tortillas are lightly browned, stirring frequently.
  • Use back of spoon to make 6 small wells in tortilla mixture; slip 1 cracked egg into each well.
  • Mix salsa and broth until blended; drizzle over tortilla mixture, then top with cheese. Cover; cook 10 min. or until egg whites are firm and yolks are cooked to desired doneness.
  • Sprinkle with cilantro.

Nutrition Facts : Calories 310, Fat 17 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 205 mg, Sodium 620 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 12 g

Tips:

  • For an authentic Mexican flavor, use dried guajillo and ancho chiles instead of canned green chiles. Soak the dried chiles in hot water for 30 minutes before blending them with the other sauce ingredients.
  • If you don't have chicken broth on hand, you can use vegetable broth instead. The flavor will be slightly different, but it will still be delicious.
  • To make the chilaquiles vegetarian, omit the chicken and add more vegetables, such as zucchini, bell peppers, or mushrooms.
  • For a spicier dish, add a serrano or jalapeño pepper to the sauce. Remove the seeds and veins from the pepper before adding it to the blender.
  • Serve the chilaquiles with your favorite toppings, such as sour cream, avocado, cilantro, queso fresco, and salsa.

Conclusion:

Chilaquiles is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It's a great way to use up leftover chicken and tortillas, and it's also a perfect dish for a potluck or party. With so many different variations, there's sure to be a chilaquiles recipe that everyone will love.

Related Topics