Chilaquiles Verdes with Chicken

Step 1

Preheat the oven to 400°F and position the rack in the middle. Wait for the indicator light to turn off or the beep to sound, confirming the oven is fully heated.

Step 2

Cut the white onion in half from root to tip, then place each half flat-side down on the cutting board and slice crosswise into thin half-moons about 1/8-inch thick.

Step 3

Pinch off the cilantro leaves from the stems into a small pile, then use a knife to roughly chop them until the leaves are in small, uneven pieces.

Step 4

Pour the 1.5 cups salsa verde into a 10-inch skillet and set the skillet on the stovetop over medium heat, stirring occasionally with a wooden spoon, until the salsa just begins to bubble at the edges, about 2 minutes.

Step 5

Remove the skillet from the heat. Add the 3 cups tortilla chips and the 1.5 cups shredded chicken to the skillet and stir with a wooden spoon until the chips are evenly coated with salsa, about 30 seconds.

Step 6

Sprinkle the 0.75 cup shredded cheese evenly over the top of the mixture in a single layer, covering as much surface as possible.

Step 7

Slide the skillet into the preheated 400°F oven on the middle rack and bake until the cheese is melted and bubbly with just a few light brown spots, about 8 minutes.

Step 8

Remove the skillet from the oven using an oven mitt and place it on a heat-safe surface. Scatter the diced onion and chopped cilantro evenly over the top.

Step 9

Divide the chilaquiles between two bowls, scooping from the skillet with a spoon to ensure both servings get chips, sauce, and cheese.