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Chilaquiles Verdes con Pollo Recipe
Tender Tyson® Fully Cooked All Natural* Low Sodium Pulled Chicken Breast, roasted tomatillo and jalapeño salsa, cilantro-lime crema, and poached egg topped with shredded cheese and sliced avocado.
Ingredients
YIELD: 40 SERVINGS
| 1 QT. | Sour Cream |
| 1/4 cup | Lime Juice |
| 2 TBSP. | Finely Chopped Cilantro |
| 5 LBS. | Tyson® Fully Cooked All Natural* Low Sodium Pulled Chicken |
| 1 gallon | Roasted tomatillo salsa/salsa verde |
| 48 (6-inch) | Corn Tortillas (Cut Into Eighths - Flash Fried Until Cripsy |
| 80 EA. | Soft-Poached Eggs |
| 2 LBS. | Finely Shredded Cheddar-Monterey Jack Cheese Blend |
| 24 EA. | Ripe Avocados - Medium Diced |
Recipe Options:
This can be served as a lunch or dinner option by leaving off the eggs. Possibly serve with refried beans, seasoned black beans, elote, etc.
Salsa roja can be substituted for the roasted tomatillo salsa.
All-natural, minimally processed chicken with no artificial ingredients.
Directions
Step 1: In a food processor, blend the sour cream, lime juice, and cilantro. Divide the mixture between two piping bags.
Step 2: In a medium stock pot, bring the Tyson® Fully Cooked All Natural* Low Sodium Pulled Chicken and salsa up to a strong simmer. Remove from heat.
Step 3: Gently fold the tortilla chips into chicken mixture.
Step 4: Divide chicken-tortilla mixture between two 2-inch hotel pans.
Step 5: Gently layer the poached eggs evenly over the two pans.
Step 6: Pipe the cilantro-lime crema over each pan.
Step 7: Sprinkle half of the cheese over each pan.
Step 8: Bake at 350 degrees °F for 5 to 10 minutes, until cheese is melted.
Step 9: Top each portion with diced avocado and serve.
Application Uses
MEAL
Lunch
Dinner
CUISINE
American
Mexican
MAIN INGREDIENTS
Chicken
Recipe Tags
