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Chilaquiles Verde (tortilla chips cooked in tomatillo salsa) with Sweet Potatoes. Served with Refried Beans.

Chilaquiles with Sweet Potato and Salsa Verde

Adapted from Food Network Kitchens
Course Entree
Cuisine Mexican
Author TheSpicedLife


  • 2 T lard (preferred) or vegetable oil
  • 1 large orange sweet potato, cut into bite sized chunks
  • 3 cups salsa verde (from below)
  • 2 cups chicken stock, plus more as needed
  • 2 poblano chile peppers, roasted, peeled, seeded, and sliced into thin strips
  • 1 t sea salt, plus more to taste
  • freshly ground black pepper, to taste
  • shredded chicken from one small rotisserie chicken (1 1/2 - 2 cups if you want to just roast a few breasts or thighs)
  • 6 large handfuls of freshly made tortilla chips--either make them homemade or do as we do and purchase them from a local Mexican restaurant (commercially made chips will turn to mush much more quickly, so either make some fresh or do as we do and buy some from local Mexican restaurant)
  • 1/4 cup chopped cilantro


  • chopped cilantro
  • thinly sliced red onion or mild candy onion
  • 2 T crumbled queso fresco (I substitute feta as queso fresco is not available locally)
  • Mexican crema (Or substitute sour cream whisked with a little milk to make thinner)


  1. Heat the lard in a large, heavy pot over medium high heat. Add the sweet potato and brown on all sides, about 5 minutes.
  2. Add the salsa and cook for 3 minutes. Add the 2 cups of chicken stock along with the poblano peppers and salt and pepper to taste. Bring to a boil. Reduce heat and simmer for 7-10 minutes, or until the sweet potatoes are cooked through.
  3. Mix in the shredded chicken.
  4. Stir in the tortilla chips and turn the heat up to medium-high. If you need more liquid for the amount of chips you have, add some more chicken stock (see comments above on whether dish should be crunchy or soft). Chips should still hold their shapes--cook for about 2 minutes. Mix in 1/4 cup cilantro. Then serve immediately with garnishes.