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Chilaquiles Verde

Prep Time 15 minutes
Cook Time 20 minutes
Servings 2
Calories 1203kcal

Ingredients

Chilaquiles Verdes

  • 6 oz Rotisserie chicken shredded
  • 2 Eggs
  • Salt to taste
  • Black pepper to taste
  • ½ cup Black beans
  • 2 cups Tortilla chips
  • 1 TBSP Avocado oil for sautéing salsa
  • 1½ cups Salsa verde
  • 1 Avocado sliced
  • ¼ cup Red onion thinly sliced
  • ¼ cup Queso fresco or cotija, crumbled, optional, for garnish
  • 1 TBSP Fresh cilantro chopped, optional, for garnish

Papaya Juice

  • 16 oz Papaya juice or nectar, cold

Café de Olla

  • 2 cups Water
  • 1 small Cinnamon stick
  • 1 TBSP Brown sugar
  • 2 Whole cloves
  • 2 TBSP Mexican coffee ground, medium roast
US Customary - Metric

Instructions

  • Prepare the ingredients as instructed above.
  • Warm the chicken in a pan or in the microwave.
  • Prepare Café de Olla: In a small saucepan, combine water, cinnamon, piloncillo (or sugar), and cloves. Bring to a boil. Add coffee grounds, stir, reduce heat, and simmer gently for 5–7 minutes. Remove from heat, steep, then strain before serving.
  • Cook the Eggs: In a nonstick skillet, cook eggs sunny-side up (or as desired). Season with salt and black pepper.
  • Heat the Beans: Warm beans in a small pan or microwave.
  • Make the Chilaquiles: Portion the tortilla chips and top with salsa verde, beans and shredded chicken.
  • Top with a fried egg, avocado slices, onion, queso fresco, and cilantro (if using). Serve with papaya juice and café de olla.

Nutrition

Calories: 1203kcal | Carbohydrates: 117g | Protein: 46g | Fat: 63g | Saturated Fat: 11g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 24g | Trans Fat: 0.2g | Cholesterol: 256mg | Sodium: 2091mg | Potassium: 1322mg | Fiber: 18g | Sugar: 19g | Vitamin A: 1592IU | Vitamin C: 18mg | Calcium: 292mg | Iron: 4mg