Traditional Chilaquiles recipe
All Recipes World Cuisine Recipes Latin American Mexican
Ingredients
- 8 fresh tomatillos, husks removed 1 white onion, coarsely chopped 1 poblano pepper, peeled and seeded 1 jalapeno pepper, seeded ¾ cup chopped cilantro 4 cloves garlic 2 leaves fresh mint salt to taste 3 cups shredded cooked chicken ¼ cup vegetable oil 12 (6 inch) white corn tortillas, cut into 3 strips ¾ cup shredded pepperjack cheese ¾ cup shredded Monterey Jack cheese
Nutrition Info
- 297 caloriescarbohydrate: 22.3 gcholesterol: 62.1 mgfat: 13.2 gfiber: 3.7 gprotein: 22.6 gsaturatedFat: 5.6 gservingSize: -sodium: 205.3 mgsugar: 2.5 gtransFat: : -unsaturatedFat: : -
Directions Traditional Chilaquiles
Directions
-
Preheat oven to 375 degrees F (190 degrees C).
Blend tomatillos, onion, poblano pepper, jalapeno pepper, cilantro, garlic, mint, and salt in a blender until smooth. Transfer mixture to a saucepan and bring to a gentle boil. Reduce heat to medium-low and simmer until thickened, stirring often, about 10 minutes. Add chicken to tomatillo sauce and continue to simmer until chicken is heated through, about 5 minutes more.
Heat vegetable oil in a large skillet over medium heat. Fry tortilla strips in batches until crisp and lightly browned, 5 to 7 minutes. Drain on a paper towel-lined plate.
Layer about half the fried tortillas in a 2-quart baking dish, spread half the tomatillo sauce over tortillas. Mix pepperjack cheese and Monterey Jack cheese in a bowl, sprinkle half over tomatillo sauce. Repeat layers.
Bake in preheated oven until cheese is golden and bubbly, 30 to 35 minutes. Allow to cool 5 minutes before serving.