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For the Chilaquiles Verdes:<\/strong><\/p>\n 10-12 corn tortillas, cut into triangles<\/p>\n 1 \u00bd cups salsa verde (store-bought or homemade)<\/p>\n 1 cup cooked, shredded chicken<\/p>\n 1\/2 cup crumbled queso fresco<\/p>\n 1\/4 cup Mexican crema or sour cream<\/p>\n 1\/4 cup fresh cilantro, chopped<\/p>\n 1 tbsp vegetable oil<\/p>\n Salt to taste<\/p>\n For the Chilaquiles Rojos:<\/strong><\/p>\n 10-12 corn tortillas, cut into triangles<\/p>\n 1 \u00bd cups salsa roja (store-bought or homemade)<\/p>\n 1 cup cooked, shredded chicken<\/p>\n 1\/2 cup crumbled queso fresco<\/p>\n 1\/4 cup Mexican crema or sour cream<\/p>\n 1\/4 cup fresh cilantro, chopped<\/p>\n 1 tbsp vegetable oil<\/p>\n Salt to taste<\/p>\n Toppings (Optional for Both):<\/strong><\/p>\n 2 eggs (fried or scrambled)<\/p>\n Sliced avocado<\/p>\n Pickled jalape\u00f1os<\/p>\n Sliced onions<\/p>\n <\/p>\n Fry the Tortillas<\/strong>: Divide the Chips<\/strong>: Heat the Salsa Verde<\/strong>: Add the Tortilla Chips and Chicken<\/strong>: Plate<\/strong>: Heat the Salsa Roja<\/strong>: Add the Tortilla Chips and Chicken<\/strong>: Plate<\/strong>: Top with Garnishes<\/strong>: Serve<\/strong>: Enjoy this flavorful and hearty breakfast, giving you the best of both worlds\u2014verde and rojo! \ud83d\ude0b<\/p>\n","protected":false},"excerpt":{"rendered":" Ingredients: For the Chilaquiles Verdes: 10-12 corn tortillas, cut into triangles 1 \u00bd cups salsa verde (store-bought or homemade) 1 cup cooked, shredded chicken 1\/2 cup crumbled queso fresco 1\/4 cup Mexican crema or sour cream 1\/4 cup fresh cilantro, chopped 1 tbsp vegetable oil Salt to taste For the Chilaquiles Rojos: 10-12 corn tortillas, […]<\/p>\n","protected":false},"author":1,"featured_media":5679,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"footnotes":""},"categories":[7],"tags":[],"class_list":["post-5677","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-mexican-recipes"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/posts\/5677","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/isticharati.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=5677"}],"version-history":[{"count":3,"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/posts\/5677\/revisions"}],"predecessor-version":[{"id":5682,"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/posts\/5677\/revisions\/5682"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/media\/5679"}],"wp:attachment":[{"href":"https:\/\/isticharati.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=5677"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/isticharati.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=5677"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/isticharati.ma\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=5677"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}TURN TO THE NEXT PAGE TO READ INSTRUCTIONS<\/strong><\/h4>\n
<\/p>\nDirections:<\/h1>\n
For the Tortilla Chips (both Verdes & Rojos):<\/strong><\/h4>\n
\nHeat vegetable oil in a large skillet over medium heat. Add the tortilla triangles in batches and fry until crispy and golden, about 2-3 minutes per side. Drain on paper towels and sprinkle with a pinch of salt. Alternatively, you can bake or air-fry the tortilla triangles until crispy for a lighter version.<\/p>\n
\nOnce crispy, divide the fried tortilla chips into two separate portions: one for the chilaquiles verdes<\/strong> and the other for the chilaquiles rojos<\/strong>.<\/p>\nFor the Chicken Chilaquiles Verdes:<\/strong><\/h4>\n
\nIn a skillet, heat the salsa verde over medium heat until it begins to simmer. Add a pinch of salt to taste.<\/p>\n
\nToss one portion of the fried tortilla chips into the salsa verde, stirring gently to coat all the chips. Add half of the shredded chicken to the skillet and stir to combine. Cook for about 2-3 minutes, allowing the chips to absorb some of the salsa but still remain slightly crispy.<\/p>\n
\nTransfer the chicken chilaquiles verdes to one half of the plate.<\/p>\nFor the Chicken Chilaquiles Rojos:<\/strong><\/h4>\n
\nIn another skillet, heat the salsa roja over medium heat until it begins to simmer. Add a pinch of salt to taste.<\/p>\n
\nToss the remaining fried tortilla chips into the salsa roja, stirring gently to coat all the chips. Add the remaining shredded chicken and stir to combine. Cook for 2-3 minutes, allowing the chips to absorb some of the salsa while keeping a slight crunch.<\/p>\n
\nTransfer the chicken chilaquiles rojos to the other half of the plate.<\/p>\nToppings & Serve:<\/strong><\/h4>\n
\nSprinkle both the chicken chilaquiles verdes and rojos with crumbled queso fresco, a drizzle of Mexican crema, and chopped cilantro. Add optional toppings like fried or scrambled eggs, avocado slices, pickled jalape\u00f1os, or sliced onions.<\/p>\n
\nServe your Half Chicken Chilaquiles Verdes & Half Chicken Chilaquiles Rojos Mexican Breakfast Plate<\/strong> with a side of beans or warm tortillas for a delicious, balanced meal.<\/p>\n