Averie Cooks · by Averie Sunshine★ 4.8 (21)
Salsa Verde Chicken Chilaquiles
NUTRITION · PER SERVING35M COOK
CAL 19%·PRO 52%
CARBS 20G22% OF CAL
3G FIBER15G OTHER3G TOTAL SUGAR
FAT 21G52% OF CAL
10G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Crispy corn tostadas layered with chicken, salsa verde, and melted pepper Jack cheese. An easy comfort food ready in 30 minutes with just a few main ingredients.
mainmexicanchicken🍳 skillet🔥 ovengluten free
View the full recipe on Averie Cooks →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 12 to 15 corn tostadas (or as necessary)
- 24 ounces salsa verde (or your favorite)
- 3 cups cooked shredded chicken (use rotisserie chicken to save time)
- 12 ounces pepper Jack cheese blend
- cilantro (optional for garnishing)
- tomatoes (optional for garnishing)
At a glance
PER SERVING · TIME 35M
CAL 19%·PRO 52%
CARBS 20G22% OF CAL
3G FIBER15G OTHER3G TOTAL SUGAR
FAT 21G52% OF CAL
10G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 30m
- Sodium
- 1220mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 428mg
- Calcium
- 329mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 1220MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.