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® 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 



1 quartsour cream
¼ cuplime Juice
2 Tablespoonsfinely chopped cilantro 
5 poundsTyson® Fully Cooked, 100% All Natural*, Boneless, Skinless, Low Sodium Pulled Chicken
1 gallonroasted tomatillo salsa/salsa verde
48 (6-inch)corn tortillas (cut into eighths and flash fried until crispy)
80soft-poached eggs
2 poundsfinely shredded Cheddar-Monterey Jack cheese blend
24ripe avocados, medium dice

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. *

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