Green Chilaquiles with Chicken and Cotija

Ingredients

• 500 gTomatillo
• 1 pcsOnion
• 0.5 pcsOnion
• 2 cloveGarlic
• 1 pcsJalapeño
• 20 gCoriander
• 1 pcsLime
• 8 gSalt
• 980 mlWater
• 300 gChicken breast
• 10 gOlive oil
• 160 gTortilla chip
• 50 gCotija cheese
• 60 gSour cream
• 1 pcsAvocado
• 80 gRadish

Instructions

1. 1

   Roast salsa ingredients

   • Rinse tomatillos and pat dry
   • Dry-roast onion and garlic in a hot pan
   • Roast tomatillos and jalapeño until softened and lightly charred
   • Let cool briefly
2. 2

   Blend salsa verde

   • Blend roasted vegetables with cilantro
   • Season with lime juice
   • Add salt to taste
   • Thin with a little water if needed
3. 3

   Cook the chicken

   • Simmer chicken gently in water
   • Cook until just done
   • Remove and let cool briefly
   • Shred with two forks
4. 4

   Simmer the salsa

   • Heat oil in a pan
   • Add salsa and simmer briefly
   • Adjust to a silky texture with a little cooking water or water
   • Taste and add more salt if needed
5. 5

   Coat chips in salsa

   • Add tortilla chips to the hot salsa
   • Toss briefly until coated
   • Cook just until saucy outside and still slightly crisp inside
6. 6

   Plate and garnish

   • Divide chilaquiles between plates
   • Top with chicken
   • Sprinkle with cotija
   • Garnish with avocado, radishes, and onion
   • Finish with sour cream