Chicken Verde Chalupas Recipe

Poach the chicken

Place the trimmed chicken thighs in a medium saucepan and add the chicken broth, 1/2 tsp salt, and 1/4 tsp black pepper. Bring to a gentle simmer over medium heat, reduce heat to low, cover, and poach until the internal temperature reaches 165°F (about 12–15 minutes depending on thickness). Remove the chicken and reserve 1/2 cup of the cooking broth. Let the chicken rest 5 minutes, then shred with two forks.

Prepare the verde sauce

While the chicken cooks, heat 1 tablespoon olive oil in a small skillet over medium heat. Add the chopped onion and sauté until translucent, about 4 minutes. Add the garlic and cook 30–45 seconds until fragrant. Transfer the sautéed onion and garlic to a blender. Add the roasted tomatillos, cilantro (reserve a tablespoon for garnish if desired), jalapeño (start with half if you prefer milder heat), cumin, oregano, remaining 1/4 tsp black pepper, and lime juice. Add 1/4 cup of the reserved chicken broth to help blending. Blend until smooth, stopping to scrape down sides as needed. Taste and adjust salt as needed (add up to 1/2 tsp more).

Combine chicken and sauce

Return a skillet to medium heat and pour in the blended verde sauce. Bring to a gentle simmer for 3–4 minutes to develop flavor and reduce slightly. Stir in the shredded chicken and 2–4 tablespoons of reserved broth to reach a moist but not soupy consistency. Simmer together 2–3 minutes to meld flavors. Adjust seasoning with additional salt or lime juice to taste. Keep warm while preparing chalupa shells.

Crisp the tortillas

In a large skillet, heat the vegetable oil over medium-high until shimmering (about 350°F if using a thermometer). Working in batches, fry each corn tortilla for 20–45 seconds per side until puffed slightly and edges are crisping but not browned. Use tongs to press and shape the tortilla into a shallow bowl shape by draping over a wooden spoon handle or folding gently with tongs while still pliable. Transfer to a paper-towel lined rack and immediately sprinkle each with a light pinch of the 1/4 tsp salt.

Add cheese and melt

Sprinkle about 2–3 tablespoons shredded cheese inside each warm tortilla shell so it melts from residual heat; for a more melted top, return shells to a 350°F oven for 3–4 minutes until cheese is bubbly.

Assemble chalupas

Spoon 3–4 tablespoons of the chicken verde mixture into each tortilla shell (divide filling evenly across 6 shells). Top each with shredded romaine, diced tomatoes, a drizzle or dollop (about 1 tablespoon) of crema or sour cream, a sprinkle of queso fresco, pickled jalapeños if using, and cilantro leaves. Serve with lime wedges on the side for squeezing over.

Serving suggestion and storage

Serve immediately while shells are crisp and filling is warm. Leftover chicken verde keeps in an airtight container in the refrigerator for up to 3 days; reheat gently in a skillet with a splash of broth. Tortilla shells are best fresh; any leftover can be rewarmed briefly in a skillet to crisp before serving.