Green Chilaquiles with Chicken (Chilaquiles Verdes Con Pollo)

This is my take on a traditional Mexican dish, Chilaquiles. These are like salsa drenched nachos topped with nothing but yummy goodness.

Serves 2-3

Salsa Verde:

1/2 lb tomatillos, husks removed
1 jalapeno, deveined and seeded
2 garlic cloves
Salt
 
Homemade tortilla chips

1 can of black beans
1 cup of shredded chicken
Sour cream
Red onion, minced
Avocado, sliced or roughly chopped
Cotija cheese
Cilantro, chopped

Salsa Verde:

Add tomatillos into a saucepan, cover with water and boil for 5 minutes, until tomatillos have changed color and are soft. Use slotted spoon to remove tomatillos into a blender. Add jalapeno, garlic cloves and a cup of the cooking liquid. Blend until smooth. Add salt to taste.

Add salsa to a saucepan and cook over medium heat for a couple minutes. Add tortilla chips to the salsa. Gently turn over chips until they are all well coated. Remove from heat.

To assemble chilaquiles:

To serve chilaquiles, make a bed of black bean on your plate, top with salsa coated chips, chicken, a dollop of sour cream, onion, avocado cheese and sprinkle with cilantro.

Variations:

·         Use red salsa instead of green
·         Serve for breakfast and top with an egg instead of chicken
·         Serve for dinner and top with carne asada instead of chicken