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One plate of chicken chilaquiles verdes: tortilla chips coated in green salsa verde with shredded chicken, a fried egg on top, crumbled queso fresco, thin red onion, cilantro and a spoon… (AI-generated photo)

Breakfast · Mexican

Chicken Chilaquiles Verdes

Chips simmered in salsa verde with chicken and eggs.

25 min total17 min activeMakes 4 plates
High-proteinFull method free

Chilaquiles are what you make when there are tortilla chips and a jar of salsa verde in the kitchen: the chips soften in the warm salsa, still crisp at the edges, under shredded chicken, fried eggs and crumbled cheese. It's a breakfast that eats like lunch. Serve it right away while the chips still have some bite.

Ingredients

For 4 plates.

Chicken

  • 1 lb boneless skinless chicken breasts

Salsa

  • 1 cup salsa verde
  • 1/2 cup low-sodium chicken broth

Chips

  • 4 oz tortilla chips

Eggs

  • 4 large eggs
  • 1 teaspoon canola oil

Toppings

  • 2 oz queso fresco, crumbled
  • 1/4 cup plain nonfat Greek yogurt
  • 1/2 small red onion, thinly sliced
  • 2 tablespoons chopped fresh cilantro

Method

  1. Cover the chicken with water, bring to a simmer and poach 12 minutes until 165°F. Shred it.

    165°F inside

  2. Meanwhile, slice the onion and chop the cilantro.

  3. Simmer the salsa verde and broth in a large skillet for 2 minutes, then stir in the chicken.

  4. Fry the eggs in the oil in a small pan until the whites are set and the yolks are as firm as you like (fully set yolks reach 160°F).

    160°F inside

  5. Fold the chips into the hot salsa for 30 seconds, then divide among plates and top with an egg, queso fresco, yogurt, onion and cilantro.

Tips

  • Add the chips at the very last moment so they soften but don't turn mushy.
  • Poach the chicken the night before to make breakfast a ten-minute job.

Food photo is AI-generated to show the finished dish. Recipe written with AI and checked by our QA process; nutrition computed from USDA data.

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