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

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Ingredients

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

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Fikadu Batiri

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Wow!

Sagor Shak

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Easy to make and delicious! I used canned chicken and frozen squash, and it still turned out great. The tomatillo salsa was a bit too spicy for me, so I added some sour cream to cool it down. Overall, I really enjoyed this recipe.

Hassan Ibrahim

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This recipe was a hit with my family! The chicken and squash were tender and juicy, and the green tomatillo sauce was flavorful and not too spicy. The chilaquiles were the perfect combination of crispy and soft. I will definitely be making this again

Ntsako Hope

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Meh. I've had better.

Firoj Firoj

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These green chilaquiles were a delicious and easy meal to make. I used a rotisserie chicken and pre-cut squash to save time, and the dish was still incredibly flavorful. The tomatillo salsa was the perfect balance of tangy and spicy, and the cheese m

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