Chilaquiles Verdes con Pollo
Tender shredded chicken, roasted tomatillo and jalapeño salsa, cilantro-lime crema, and poached egg topped with shredded cheese and sliced avocado.
Tyson® NAE, Fully Cooked, 100% All Natural*, Boneless, Skinless, Low Sodium Pulled Chicken
Recipe courtesy Chef James R. Patterson III, Corporate Executive Chef, Porters Neck Country Club
Chilaquiles Verdes con Pollo

Ingredients
Chilaquiles Verdes con Pollo Ingredients
sour cream
lime Juice
finely chopped cilantro
Tyson® NAE, Fully Cooked, 100% All Natural*, Boneless, Skinless, Low Sodium Pulled Chicken
roasted tomatillo salsa/salsa verde
corn tortillas (cut into eighths and flash fried until crispy)
soft-poached eggs
finely shredded Cheddar-Monterey Jack cheese blend
ripe avocados, medium dice
Directions
Step 1
In a food processor, blend the sour cream, lime juice, and cilantro. Divide the mixture between two piping bags.
Step 2
In a medium stock pot, bring the chicken and salsa up to a strong simmer. Remove from heat.
Step 3
Gently fold the tortilla chips into chicken mixture.
Step 4
Divide chicken-tortilla mixture between two 2-inch hotel pans.
Step 5
Gently layer the poached eggs evenly over the two pans.
Step 6
Pipe the cilantro-lime crema over each pan.
Step 7
Sprinkle half of the cheese over each pan.
Step 8
Bake at 350 degrees F for 5 to 10 minutes, until cheese is melted.
Step 9
Top each portion with diced avocado and serve.
Chef Notes:
This can be served as a lunch or dinner option by leaving off the eggs. Possibly serve with refried beans, seasoned black beans, elote, etc.; the possibilities are endless.
I had a version of this in the Dominican Republic on my honeymoon that has been a great memory for over 15 years. I can still recall the smell, the texture, the taste of that dish.
Salsa roja can be substituted for the roasted tomatillo salsa.
All-natural, minimally processed chicken with no artificial ingredients. *