Salsa Verde Chicken Chilaquiles

If there’s an ingredient I have completely embraced, it’s corn tortillas. Who knew how important this versatile ingredient could be for me?! Since being gluten free, I’ve grown more in love with Mexican cuisine and dishes inspired by common Mexican ingredients. Take for example these Salsa Verde Chicken Chilaquiles. This dish is full of flavor and texture where seasoned chicken breast is tossed with crisp tortilla strips, creamy Colby and Jack cheeses, and salsa verde. The dish is baked until golden brown and served with cool sour cream and a sprinkle of fresh cilantro. It’s slightly crunchy, slightly creamy and a whole lot of yummy…

Since I started working full time a few weeks ago, I’m looking for dinner ideas that are quick to put together, now more than ever. Some shortcuts I made from the original recipe included using a good store bought salsa verde salsa. I also roasted some bone-in chicken breasts over the weekend which I cooled and shredded beforehand to save me time on busy weeknights. Alternatively, you could even pick up a rotisserie chicken from the store and de-bone it too. But the one thing I didn’t cut corners on were the tortilla strips. I think frying corn tortillas really makes a difference in the final texture of the dish. You get a slightly crispy and slightly soft result. And because corn tortillas are somewhat soft before frying, it’s still able to soak up the flavors from the seasoning and salsa. I don’t recommend using store bought tortilla chips – they’re just too hard, thin and won’t absorb all the flavor of the dish.

Overall, this dish is similar to a Mexican lasagna in which tortillas are used in place of noodles. However, I like how quickly this recipe came together, even on a busy weeknight. Don’t forget to top with sour cream and serve with extra salsa!