Chile Verde Chicken Nachos - Super Bowl Recipe

CookingWithCarolyn's picture

Feb. 04, 2015

This is my version of an approachable Chile Verde Chicken and it's served up over nachos. These nachos also have a homemade nacho cheese sauce that you might want to try. Enjoy


All purpose seasoning 1 Teaspoon (Grand diamond)
Boneless skinless chicken breast 4 Pound , butterflied
Kosher salt 1/2 Teaspoon
Vegetable oil/Extra virgin olive oil 4 Tablespoon
Tomatillos 2 Pound , washed and cut into halves or quarters
Poblano pepper/Pasilla peppers 2 , cut into pieces, seeds and ribs removed
Whole jalapeno pepper 1 , cut in half, optional to remove the seeds and ribs
Onion 1/2 , roughly chopped
Garlic 4 Clove (20 gm) , roughly chopped
Kosher salt 1 Teaspoon
Mexican oregano 2 Teaspoon
Cumin 2 Teaspoon
Low sodium chicken stock/Broth 1/3 Cup (5.33 tbs)
Tortilla chips 1/2 Kilogram
Cheese sauce 1 Cup (16 tbs)
Sour cream 1/2 Cup (8 tbs)
Guacomole 1/2 Cup (8 tbs)



1. Preheat the oven to 425 F.



2. Take tomatillos, jalapeno and pasilla peppers in a big bowl. Season with salt.

3. Roast at 425 F for 20 to 30 minutes.

4. Puree tomatillos, jalapeno and pasilla in a blender with salt, cumin, mexican oregano, onion and garlic. Set the sauce aside.

5. Season the chicken with the all purpose seasoning.

6. Brown chicken in the pan. Place the chicken in a baking dish. Pour the sauce over the chicken.

7. Put the chicken stock in the pan. 

8. Cover with aluminium foil and bake in the oven for 1 1/2 hours to 2 hours.

9. Shred up the chicken. Mix some more sauce.



10. Put some tortilla in a bowl. Scoop some chicken on top followed by cheese sauce, guacamole, sour cream etc. Enjoy.



Recipe Summary

Difficulty Level: Medium
Cook Time: 120 Minutes
Ready In: 120 Minutes
Servings: 8

Nutrition Facts

Serving size

Calories 772Calories from Fat 309

 % Daily Value*

Total Fat 34 g52.3%

Saturated Fat 6 g30%

Trans Fat 0 g


Sodium 1091 mg45.46%

Total Carbohydrates 55 g18.3%

Dietary Fiber 6 g24%

Sugars 8 g

Protein 60 g120%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet