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Mexican
Chilaquiles Verdes with Shredded Chicken
Baked-crisp tortilla chips simmered in salsa verde till just-soft, topped with chicken and eggs — hangover royalty.
491Calories
43.3gProtein
43.8gNet carbs
8.4gFiber
12.3gFat
Ingredients
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6–7 corn tortillas, cut in sixths
170 g
1¼ cups (300 g) salsa verde
300 g
1 large chicken breast (220 g)
220 g
⅝ cup (150 g) liquid egg whites
150 g
1 large egg
50 g
⅓ small onion (50 g), slivered
50 g
3 Tbsp (40 g) unsweetened dairy-free yogurt, thinned (crema)
40 g
handful cilantro
15 g
½ cup minus 1 Tbsp (100 g) broth
100 g
oil spray
4 g
salt
2 g
Method
- Poach and shred the chicken (16 minutes in salted water).
- Mist the tortilla wedges and bake at 400°F (205°C) ~10 minutes until fully crisp — they must start crunchy to end up perfectly half-soft.
- Scramble the egg whites with the whole egg in a misted skillet until just set; slide out.
- In the same skillet, bring the salsa verde and broth to a fast simmer. Fold in the chips and count to twenty — they should soften at the edges but keep a crunch in the middle. Kill the heat immediately.
- Top with chicken, eggs, crema, slivered onion, and cilantro. Serve within minutes; chilaquiles wait for no one.
Nutrition facts
Per serving.
Calories491
Total fat12.3 g
Total carbohydrate52.2 g
Dietary fiber8.4 g
Net carbs43.8 g
Protein43.3 g
Net carbs equal total carbohydrate minus fiber and allulose. Values use USDA ingredient data or standard label values and can vary by brand, preparation and portioning. The serving scaler changes ingredient weights, not the per serving nutrition shown here.
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