Mexican · main

Green Chile Chicken Chilaquiles

Green Chile Chicken Chilaquiles reads umami 5.4, richness 4.6 and salinity 4.3 on Palate's 0–10 flavor X-ray — a Mexican main, about 28 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 6.0 / 10
• Sweet & Fruity — 4.2 / 10
• Sour & Bright — 4.8 / 10
• Bitter & Earthy — 2.1 / 10
• Rich & Fat — 4.9 / 10
• Aromatic & Spice — 4.0 / 10

The measured notes (of 18)

Umami 5.4 · Richness 4.6 · Salinity 4.3 · Sourness 4.1 · Allium 3.5 · Herbaceous 3.3 · Fruity 3.3 · Sweetness 2.9 · Citrus 2.4 · Heat 2.1 · Earthy 1.7 · Floral 1.3 · Smoke 1.2 · Bitterness 1.1 · Nutty 1.1 · Warm Spice 0.8 · Funk & Ferment 0.8

What's in it (14)

• tomatillo — 680 g
• jalapeo peppers — 200 g
• garlic — 12 g
• white onion — 110 g
• low-salt chicken broth — 473 g
• cilantro leaves — 59 g
• salt — 5 g
• vegetable oil — 41 g
• rotisserie chicken — 473 g
• corn tortilla chips — 284 g
• eggs — 400 g
• cotija cheese — 57 g
• shredded reduced-fat mexican cheese blend — 28 g
• avocado — 150 g

Time & effort: about 28 min · effort: involved

Nutrition (per 100 g, engine-estimated): 141.2 kcal, 6.2 g protein, 9.8 g fat, 7.4 g carbs

Dietary: Contains meat · Contains dairy · Contains egg — engine-derived; double-check anything allergy-critical.

How it's cooked (7 steps)

1. Heat the broiler with a rack 4 inches from the element. On a foil-lined baking sheet, spread the tomatillos, jalapeños, garlic, and the chopped half of the onion. Broil, turning once, until charred in spots and the tomatillos have softened, 8-10 minutes.
2. Let the vegetables cool slightly, then squeeze the garlic cloves from their skins. Transfer everything to a blender with the broth, cilantro, and salt; puree until smooth, about 1 minute.
3. Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Carefully pour in the green sauce (it will spatter) and simmer, stirring occasionally, until slightly thickened and deep green, 8-10 minutes.
4. Stir the shredded chicken into the sauce and simmer until warmed through, 3-4 minutes.
5. Add the tortilla chips and gently toss to coat, cooking just until the chips soften at the edges but stay crisp in the center, about 1 minute; don't let them sit longer or they'll turn soggy. Remove from heat and cover to keep warm.
6. Wipe out a nonstick skillet, heat the remaining 1 tablespoon oil over medium heat, and crack in the eggs. Fry until the whites are fully set but the yolks are still runny, 3-4 minutes, or longer if you prefer firmer yolks.
7. Divide the chilaquiles among four plates, top each with a fried egg, cotija, a drizzle of crema, the sliced onion, extra cilantro, and avocado. Serve immediately.

Dishes with a similar flavor shape

• Baked Ziti with Italian Sausage — Italian-American
• Spicy Sausage Rigatoni — Italian-American
• Nduja-Style Rigatoni with Whipped Ricotta — Italian
• Sausage and Peppers — Italian-American
• Roasted Poblano and Cheese Enchiladas — Mexican

Keep reading: what umami, richness, salinity mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.