Ingredients
- 2 tablespoons olive oil
- 1/2 onion, diced
- 2 cloves garlic, minced
- 1 pound boneless, skinless chicken breasts, cut into small cubes
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon dried oregano
- 1/2 to 1 teaspoon chili powder
- 1/2 cup salsa verde
- 1/2 cup chicken broth
- 1/3 cup heavy cream
- 6 corn tortillas, cut into 1/2 inch strips
- 4 large eggs
- 1/2 cup shredded queso fresco
- 1/4 cup chopped fresh cilantro
Directions
- Heat the olive oil in a large skillet over medium-high heat.
- Add the onion and garlic and sauté for 2 minutes.
- Add the chicken, cumin, salt, pepper, oregano, and chili powder and cook for 5 minutes, stirring occasionally.
- Stir in the salsa verde, chicken broth, and cream and bring to a boil.
- Reduce the heat to medium-low and simmer for 10 minutes, stirring occasionally.
- Add the tortilla strips and simmer for 5 minutes, stirring occasionally.
- Crack the eggs into the skillet and cook for 5 minutes, stirring occasionally.
- Sprinkle with the queso fresco and cilantro and serve.
Interesting Facts
- Chilaquiles is a traditional Mexican breakfast dish.
- It is made with lightly spiced chicken or turkey.
- It is often served with salsa verde and shredded queso fresco.
- Eggs are a common addition to the dish.