Ingredients:

  • 12 corn tortillas, cut into triangles (approx. 450g)
  • 2 tbsp extra virgin olive oil
  • 1/2 tsp sea salt
  • 1 lb husked tomatillos
  • 2 serrano peppers
  • 1/2 white onion (approx. 100g), roughly chopped
  • 3 cloves garlic, peeled
  • 1/4 cup fresh cilantro, stems included
  • 1 tbsp lime juice
  • 1 tsp salt
  • 2 cups cooked shredded chicken breast (300g)
  • 1/2 cup crumbled queso fresco (60g)
  • 1/4 cup Mexican crema (60ml)
  • 1 avocado, sliced
  • 2 tbsp chopped cilantro for garnish
  • 2 tbsp thinly sliced red onion (20g)

Instructions:

  1. Preheat oven to 400°F (200°C). Toss tortilla triangles with olive oil and salt on a baking sheet.
  2. Bake for 8–10 minutes, flipping halfway through, until golden and crisp. Set aside.
  3. Place tomatillos, serrano peppers, onion, garlic, and cilantro into a blender and pulse until smooth.
  4. Pour the sauce into a skillet over medium heat and simmer for 5–7 minutes until thickened. Stir in lime juice and salt.
  5. Stir shredded chicken breast into the simmering sauce to warm through.
  6. Turn off the heat and immediately fold in the baked tortilla chips to coat quickly.
  7. Plate immediately and top with crumbled queso fresco, a drizzle of crema, avocado slices, and red onion.