Chicken Chilaquiles (Chilaquiles Verdes con Pollo)

Chilaquiles

• 20 corn tortillas (preferably day-old, cut into 6 wedges each)
• 2 cups cooked chicken (shredded)
• 4 cups Salsa Verde
• ¼–½ cup chicken broth (as needed)
• avocado oil (for frying)

Garnish

• queso fresco (crumbled)
• white onion (thinly sliced)
• cilantro (chopped)

Instructions

1. Prepare the Tortillas: Cut each corn tortilla into 6 wedges. Day-old tortillas work best because they contain less moisture and fry more crisply. If the tortillas are very fresh, spread the wedges out while the oil heats so their surfaces can dry slightly.20 corn tortillas
2. Heat the Oil: Pour enough avocado oil into a large, deep skillet or Dutch oven to reach approximately ½ inch up the sides. Heat the oil over medium-high heat to 350°F.avocado oil
3. Fry the Tortillas: Working in batches, fry the tortilla wedges for 2–3 minutes, turning as needed, until fully crisp and lightly golden. Do not overcrowd the pan or allow the oil temperature to fall dramatically.prepared tortilla wedges
4. Drain and Season: Transfer the fried tortilla chips to a wire rack set over a sheet pan or to paper towels. Season lightly with fine sea salt while they are still hot.fine sea salt
5. Warm the Salsa: Pour 3½ cups of the Salsa Verde into a large, wide skillet or cazuela. Add ¼ cup chicken broth and bring the sauce to a gentle simmer over medium heat. Cook for 3–4 minutes. The salsa should be loose enough to coat the tortilla chips without becoming watery. Add additional broth a tablespoon at a time only if needed.3½ cups Salsa Verde, ¼–½ cup chicken broth
6. Warm the Chicken: Add the shredded chicken to the simmering salsa. Cook for 2–3 minutes, stirring gently, until the chicken is hot and coated with sauce.2 cups shredded chicken
7. Add the Tortillas: Add the fried tortilla chips in two additions, folding gently after each addition so the chips are evenly coated without being broken apart.fried tortilla chips
8. Adjust the Texture: Cook for 30–60 seconds for chilaquiles with crisp centers and softened edges. For softer chilaquiles, continue cooking for another 1–2 minutes. Add some or all of the reserved ½ cup Salsa Verde if the chicken and tortillas absorb more sauce than expected.remaining ½ cup Salsa Verde, as needed
9. Garnish and Serve: Remove the pan from the heat and serve immediately. Top each portion with queso fresco, sliced white onion, cilantro, and a fried egg if using.½ cup queso fresco, ½ white onion, ¼ cup cilantro, 4 fried eggs