Chilaquiles Verdes with Chicken and Chipotle Crema

5 from 1 vote

This 20-minute chilaquiles verde recipe for using up chicken leftovers is the easiest skillet recipe for a totally loaded breakfast or brunch.

Prep Time5

Cook Time20

Course: Breakfast

Cuisine: Latin

Servings:

Calories: 686kcal

On a grill heated to medium-high heat, add the oil and swirl to coat pan.
Sauté the onion for 5 to 7 minutes until soft. Carefully remove from pan.
Meanwhile, char the poblano over the grill until the skin is burnt.
Remove from heat and wrap in Reynolds Wrap® Heavy Duty Aluminum Foil for 5 minutes. When safe to handle, peel the skin from the poblano and discard.
Remove the seeds and add the poblano to a food processor.
Add the onion and enchilada sauce.
In a food processor blend the ingredients until smooth.

Preheat the grill to medium heat, hot enough that you can carefully hold your hand 3 to 4 inches above the grill grates for 3 to 5 seconds.
Line the skillet with Reynolds Wrap® Heavy Duty Aluminum Foil, leaving enough additional length to fold the foil back over to cover, ends meeting in the middle.
Place a little bit of sauce to coat the foil.
Add a layer of tortilla chips.
In a small bowl, toss the chicken with a few tablespoons of sauce.
Add a layer of chicken to the skillet.
Toss the remaining tortillas chips in the enchilada sauce and top the chicken layer with it.
Sprinkle cheese over the chip layer.
If you are adding eggs, crack an egg into a small bowl. Drop each egg carefully over the surface.
Carefully fold the overhanging foil over the layers, without letting it touch the surface of the food. Pinch the edges together.
Place the skillet over the grill and allow to cook until the eggs are set about 15 minutes.
When the eggs have set, using heat resistant gloves, carefully remove the skillet from the oven (It will be hot!) and garnish with the crema and any desired toppings.

Using your blender or food processor, pulse the crema, orange juice, and chipotles until smooth. Season with salt if desired. (If you want more heat, add ½ a chipotle more at a time until you are happy, however, with canned chipotles, it’s best to start small and work your way up.)

Carefully lift the foil packet from the skillet and place on a serving platter.
Unwrap the top of the foil, peeling it back to display the chilaquiles.
Place the frijoles and jalapeno on top.
Sprinkle with the cilantro and cotija.
Serve with pico de gallo, lime wedges, avocado, and grilled pineapple, if desired

To make these more traditionally, use leftover tortillas.
In a large cast-iron skillet heat 2 tablespoons of cooking oil until shimmering.
Working in batches, fry the tortilla wedges until just starting to crisp.
Remove and arrange on a paper towel-lined plate while repeating until all wedges are crisp.
Leftover chilaquiles absorb the liquid from the salsa verde, so they are best enjoyed fresh or within 24 hours. The eggs will not be good reheated.
Store in an airtight container in the fridge.
Reheat in the microwave, with the foil removed, until hot. OR in an oven preheated to 325 for 10 minutes, until heated through. Add a bit more salsa if needed. Add a freshly fried egg if desired.