Air-Fried Chilaquiles Verdes with Shredded Chicken Crispy air-fried tortilla chips smothered in tangy salsa verde, topped with tender shredded chicken, cheese, and avocado—perfect for breakfast or brunch! Ingredients For the Tortilla Chips: • 14 corn tortillas, cut into pieces • 2 tbsp olive oil For the Salsa Verde: • 10 tomatillos, husked • 3 serrano chiles • ½ onion • 5 garlic cloves • ½ cup cilantro For the Shredded Chicken: • 2 chicken breasts, cooked & shredded • ½ onion, sliced • 1 tsp oregano • ½ tsp cumin • Salt & pepper • 1 tsp chicken bouillon • 1 can (14 oz) San Marzano tomatoes • 1 tsp garlic paste • 1 tbsp olive oil For Assembling: • Queso fresco or shredded cheese • 1 avocado, sliced ⸻ Instructions 1. Air-Fry the Tortilla Chips Preheat air fryer to 375°F (190°C). Toss tortillas with olive oil, arrange in a single layer, and air-fry for 10 minutes, shaking halfway. Set aside. 2. Make the Salsa Verde Boil tomatillos, chiles, onion, and garlic for 10 minutes. Blend with cilantro until smooth. 3. Cook the Chicken Sauté onions in olive oil. Add oregano, cumin, salt, pepper, chicken bouillon, and garlic paste. Stir in San Marzano tomatoes, cook for 5 minutes, then add shredded chicken and simmer 5 minutes. 4. Assemble In a skillet, toss tortilla chips with warm salsa verde. Top with shredded chicken, cheese, and avocado slices. Serve immediately! ⸻ Enjoy these chilaquiles verdes with a fried egg or refried beans! Let me know if you try this recipe. adrismexicankitchen LTKFamily LTKHome LTKParties