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    Recipes » Salsa Verde Chicken Chilaquiles

    Salsa Verde Chicken Chilaquiles

    Published: Dec 13, 2019 · Modified: Dec 8, 2020 · This post may contain affiliate links · As an Amazon affiliate, I earn from qualifying purchases ·

    Jump to Recipe

    I'm not really a fan of leftovers. Some people are really into meal prepping one meal for the entire week, but I just find that so boring! A normal recipe will feed me for an entire week and I'm only interested in one or two meals maximum. When I made the Instant Pot Chicken Salsa Verde this week, I was unsure what to do with all of the leftovers. I was leaning towards nachos, but then Adam suggested chilaquiles! For those unfamiliar, chilaquiles (pronounced “chee-la-qee-les”) is a breakfast food where chips are folded into a sauce with eggs. In Seattle, it's pretty hard to find decent Mexican food, much less chilaquiles, so when they're on the menu it's a go-to. It turned out delicious and beautiful!

    chilaquiles with fork and microplane
    Jump to:
    • How to Fry an Egg
    • Recipe
    • Reviews

    When I made the original recipe, I wasn't really considering the spice level. I was cooking and adjusting for my tastes, not those around me. When Adam came over for breakfast, I had to reevaluate what this recipe was like for others in terms of spice level. I love spicy food that is just on the edge of hurting. Adam, on the other hand, thinks paprika is spicy. Things I don't even consider spicy have him racing to the fridge for something to cool the burn. When he heard that I had added not only salsa but jalapenos and green chile, he requested that I tone it down in the future.

    chilaquiles with eggs

    It's a great point for all of us though! If you're cooking for just you, keep in mind the kind of spice level you want to experience. If you're cooking for others, think about ways that you can customize the level of spice per dish. Fry up some more jalapenos for those who want them, or add sour cream to the side to tone down the spice for others.

    How to Fry an Egg

    I like my eggs with slightly runny yolks. It adds a thickness to dishes that I really enjoy. You can put whatever style eggs you prefer here, but if you like over easy eggs as well I have a super simple hack for you!

    1. Put a pan over medium high heat, add some butter and how ever many eggs you want.
    2. Season the eggs and the put a lid on the pan.
    3. Wait around 2 minutes until you see the yolks turn white.

    Then they’re done! Just slide them onto your plate. With time you’ll get an idea of how much time you like and how much heat. A higher heat will result in a crispier egg. No flipping means you’ll never break your egg yolks again!! I also find that having a pan with a see through lid that fits makes this process a lot easier. I love this All Clad Non-Stick Pan that comes with a glass lid.

    chilaquiles verdes

    For this recipe we are using leftovers from Instant Pot Chicken Salsa Verde, but you can make it fresh too! I used gluten-free tortilla chips and made my eggs over easy, but use what you like. Since you already put your own spin on the salsa verde chicken, this recipe is already starting out customized by you! But don't stop there. Think about what kind of toppings you like on tacos since they'd be great on this too! Next time I'm definitely going to add a insta-worthy fan of avocado and a spoonful of vegan sour cream.

    Let me know what you think and tag me in your pictures @thatzestlife! If you used your leftovers in a different way or bought a special ingredient lately that you don’t know what to do with, let me know! You may be the source of inspiration from our next dish.

    *As an Amazon affiliate I may earn from qualifying purchases.

    Recipe

    chilaquiles verdes con pollo

    Salsa Verde Chilaquiles

    Use those leftovers from the Instant Pot Chicken Salsa Verde to make chilaquiles!
    5 from 1 vote
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    Prep Time 5 mins
    Cook Time 15 mins
    Course Breakfast
    Cuisine Mexican
    Servings 4 servings
    Calories 620 kcal

    Ingredients
      

    • 4 servings leftover Salsa Chicken Verde
    • 4 servings tortilla chips (as needed)
    • 8 eggs
    • 4 tbsp cotija cheese, grated
    • 2 limes, cut into wedges
    • 1 bunch cilantro, chopped
    • 2 stalks green onion, chopped

    Instructions
     

    • Pour leftover salsa verde chicken into a large pan over medium heat. Reheat to a low simmer.
    • Fold in tortilla chips until evenly covered. Transfer to a bowl.
    • Meanwhile, fry eggs in a separate pan to desired temp. Add to bowl with chilaquiles.
    • Add cotija cheese, lime wedges, cilantro and green onions to the top an serve.

    Nutrition

    Calories: 620kcalCarbohydrates: 24gProtein: 16gFat: 19gSaturated Fat: 6gTrans Fat: 1gCholesterol: 342mgSodium: 435mgPotassium: 253mgFiber: 3gSugar: 2gVitamin A: 759IUVitamin C: 11mgCalcium: 199mgIron: 3mg

    If you make this recipe, be sure to tag @thatzestlife in your photo! I would love to see what you made!

    « Salsa Verde Chicken in the Instant Pot
    Dry Brine Chicken - Spatchcocked & Smoked »
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    Comments

    1. Lexie

      December 14, 2019 at 5:42 am

      So here's what happened after I read your blog on chilaquiles. My mouth started watering. I realized I was hungry (it was 9:30pm at night). So I cooked eggs and doused it in siracha, added tortilla and ate it in front of your blog photo of the real thing ?Can't wait to make the REAL thing.

      I love this blog! I am constantly struggling to find new recipes. I always end up eating out when I am bored with my own cooking. You are bringing the best of dining out, into my kitchen with your colorful writing and flavorful recipes. I'm so excited to follow along!

      Reply
      • Megan

        December 19, 2019 at 9:44 pm

        That’s such a high compliment! I’m excited to bring you more inspiration as times goes on. Definitely let me know when you try something yourself!

        Reply
    2. Renee Lehr

      December 21, 2019 at 2:14 pm

      5 stars
      Made this today for breakfast and it was SO GOOD! For two of us, we ate the Salsa Verde Chicken recipe for dinner twice with the leftovers and then the breakfast this morning so great value for little effort. Really, really tasty and healthy meals! Thanks, Megan!!

      Reply
      • Megan

        December 21, 2019 at 5:06 pm

        It’s so nice to not have to eat the same leftovers for days. I’m so glad you liked them for breakfast!

        Reply

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    Welcome to That Zest Life

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    I am here to help you take recipes that you find anywhere and make them your own and even better. Follow the recipes or read all my suggestions of what you might do to mix them up! Cooking is all about making sure it tastes good to you but it takes practice! Follow along on my journey through healthy and not so healthy eating while I live my zest life.

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