Crispy Chilaquiles Verdes with Chicken

Step 1

Pour 2 tablespoons olive oil into a 10-inch skillet and place it over medium-high heat for 60 seconds until the oil shimmers and slides quickly when you tilt the pan.

Step 2

Add 3 cups tortilla chips to the hot oil and stir constantly for 90 seconds until the chips darken slightly and smell toasted, so they stay crispy instead of becoming soggy.

Step 3

Pour 1.5 cups salsa verde into the skillet and stir everything together for 30 seconds until the chips are evenly coated with green sauce.

Step 4

Add 1.5 cups shredded cooked chicken to the skillet and stir for 60 seconds until the chicken is warmed through and mixed with the chips and sauce.

Step 5

Sprinkle 0.75 cup shredded Oaxaca cheese evenly over the top of the mixture in the skillet.

Step 6

Cover the skillet with a lid or a baking sheet and reduce heat to medium for 120 seconds until the cheese melts completely and looks glossy.

Step 7

Remove the skillet from heat, taste the chilaquiles, and sprinkle with salt and pepper as needed.

Step 8

Scoop the chilaquiles into two bowls using a spatula, scraping all the sauce from the bottom of the skillet so nothing is left behind.