Green Chilaquiles With Chicken and Squash

Name: Green Chilaquiles With Chicken and Squash
Total time: 45 min
Yield: Serves four
Cuisine: mexican
Ingredients: 1 medium boneless, skinless chicken breast (6 to 8 ounces), poached and shredded; 1 pound fresh tomatillos, husked and rinsed; 2 or 3 jalapeño or serrano chilies, stemmed, seeded for a milder salsa; 1/4 cup chopped white onion, soaked for five minutes in cold water, then drained and rinsed; 2 large garlic cloves, peeled; Salt to taste; 12 cilantro sprigs, plus additional chopped cilantro for garnish; 1 tablespoon canola oil; 2 1/2 cups chicken or vegetable stock; 2 medium summer squash, diced (a mixture of green and yellow is pretty); 8 corn tortillas, toasted in a microwave or in an oven and broken into small pieces; 1/2 cup low-fat Greek-style yogurt or crumbled queso fresco; Sliced radishes for garnish

By Martha Rose Shulman

Total Time: 45 minutes
Rating: 5(126)
Comments: Read comments

Of all the dishes I make with tomatillos, this one counts as the greatest comfort food. You can toast the tortillas in a microwave: zap them for one minute at 100 percent power, and turn them over and zap them again. Repeat until they are crisp and brown, then break up into large pieces.

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Ingredients

Yield:Serves four

1medium boneless, skinless chicken breast (6 to 8 ounces), poached and shredded
1pound fresh tomatillos, husked and rinsed
2 or 3jalapeño or serrano chilies, stemmed, seeded for a milder salsa
¼cup chopped white onion, soaked for five minutes in cold water, then drained and rinsed
2large garlic cloves, peeled
Salt to taste
12cilantro sprigs, plus additional chopped cilantro for garnish
1tablespoon canola oil
2½cups chicken or vegetable stock
2medium summer squash, diced (a mixture of green and yellow is pretty)
8corn tortillas, toasted in a microwave or in an oven and broken into small pieces
½cup low-fat Greek-style yogurt or crumbled queso fresco
Sliced radishes for garnish

Ingredient Substitution Guide

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Preparation

Step 1
Poach the chicken breast, shred or cut into small dice and set aside.
Step 2
Place the tomatillos in a saucepan, fill with water and bring to a simmer. Simmer 10 minutes, turning them over halfway through. Drain and place in a blender. Add the chilies, chopped onion, garlic, salt and cilantro sprigs. Blend until smooth.
Step 3
Heat the oil in a large, heavy saucepan or skillet over medium-high heat. Drizzle in a drop of oil to test the heat. If it sizzles and sputters immediately, the oil is hot enough. Add the tomatillo purée and stir constantly until it thickens and begins to stick to the pan, about five minutes. When you run your spoon down the middle of the pan it should leave a canal. Stir in the stock, bring to a simmer and simmer 10 minutes, stirring often. Add the summer squash and simmer, stirring often, until tender, about 10 minutes. The sauce should coat the front and back of your spoon. Stir in the chicken and heat through. Taste and adjust seasoning. Just before serving bring to a simmer and stir in the tortilla chips. Garnish with the yogurt or cheese, sliced radishes and chopped cilantro. Serve at once.

Tip

Advance preparation: The sauce will keep for four days in the refrigerator and can be reheated just before adding the tortilla pieces.

Ratings

5 out of 5

126 user ratings

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Comments

Susan Bentson7 years ago

Fantastic recipe! We loved many plates of Chilaquiles in Mexico. Usually, the tortillas are sauteed/fried/bathed in lard or a large quantity of oil. These use very little fat and have the same wonderful flavor. I used grapeseed oil. I was leery of the squash quantity, but it was fine. I held back on the stock, but I should have used it all. Microwaving the tortillas is a brilliant idea...who knew.

Ali Litts5 years ago

This was really good. The sauce, without the squash and chicken, is like Martha Rose Shulman's cooked tomatillo sauce. I made a huge batch of that sauce last year and canned it. Therefore, if you had the canned sauce, it would be a snap to make even in the winter (without the summer squash, of course).

Noyonana1 year ago

I had to give up thickening the tomatillo sauce as the splattering was outrageous, even with a splatter guard. Just spent more time after adding the broth. I never hassle with tortillas for any chilaquiles recipe. Instead I use thicker tortilla chips - used 7 oz. For this recipe. Great recipe for leftover chicken.

Anne G3 years ago

This is so good and worth the effort. Surprised there are not more reviews here. I used less jalapeño but otherwise followed the recipe. I had my doubts about the ingredients and their quantities but no more. Try it!

Erin5 years ago

Great recipe! Making the tomatillo sauce ahead of time is a great idea, otherwise this can feel a bit labor intensive.

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