Chilaquiles Verdes con Pollo

James Patterson
Corporate Executive Chef
Porter’s Neck Country Club
Wilmington, N.C.

Serves: 40

Ingredients

• 1 qt sour cream
• ¼ c lime juice
• 2 Tbsp finely chopped cilantro
• 5 lbs Tyson® Fully Cooked, 100% All Natural*, Boneless, Skinless, Low Sodium Pulled Chicken
• 1 gal roasted tomatillo salsa/salsa verde
• 48 (6-inch) corn tortillas
• 80 soft-poached eggs
• 2 lbs finely shredded Cheddar-Monterey Jack cheese blend
• 24 ripe avocados, medium dice

Directions

1. In a food processor, blend the sour cream, lime juice and cilantro. Divide the mixture between two piping bags.
2. In a medium stock pot, bring the chicken and salsa up to a strong simmer. Remove from heat.
3. Cut tortillas into eighths and flash fry until crispy. Gently fold the tortilla chips into chicken mixture.
4. Divide chicken-tortilla mixture between two 2-inch hotel pans.
5. Gently layer the poached eggs evenly over the two pans.
6. Pipe the cilantro-lime crema over each pan.
7. Sprinkle half of the cheese over each pan.
8. Bake at 350 degrees F for 5 to 10 minutes, until cheese is melted.
9. Top each portion with diced avocado and serve.

Chef Notes

This can be served as a lunch or dinner option by leaving off the eggs. Possibly serve with refried beans, seasoned black beans, elote, etc.; the possibilities are endless.

Salsa roja can be substituted for the roasted tomatillo salsa.

*All-natural, minimally processed chicken with no artificial ingredients

Project Management: Summit F&B
Photography: Carlos Garcia // Food Styling: Peg Blackley & Bree Williams