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Traditional Chilaquiles
Traditional Chilaquiles
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Prep Time:
20 minutes
Cook Time:
65 minutes
Total Time:
90 minutes
Savory chilaquiles: Crispy tortilla chips topped with zesty chicken-tomatillo sauce and melted cheese.
Ingredients:
  • 8 fresh tomatillos, husks removed
  • 1 white onion, coarsely chopped
  • 1 poblano pepper, peeled and seeded
  • 1 jalapeno pepper, seeded
  • 0.75 cup chopped cilantro
  • 4 cloves garlic
  • 2 leaves fresh mint
  • salt to taste
  • 3 cups shredded cooked chicken
  • 0.25 cup vegetable oil
  • 12 (6 inch) white corn tortillas, cut into 3 strips
  • 0.75 cup shredded pepper Jack cheese
  • 0.75 cup shredded Monterey Jack cheese
Instructions:
  • Preheat the oven to a toasty 375 degrees F (190 degrees C).
  • Puree tomatillos, onion, poblano pepper, jalapeño pepper, cilantro, garlic, mint, and salt in a blender until you have a smooth mixture. Pour the blended mixture into a saucepan and bring it to a gentle boil. Lower the heat to medium-low and let it simmer until it thickens, make sure to stir often, for about 10 minutes. Finally, mix in the chicken and let it simmer until the chicken is heated through, approximately 5 minutes more.
  • In a large skillet over medium heat, crisp up tortilla strips in batches in hot oil until golden brown, about 5 to 7 minutes. Place on paper towel-lined plate to drain.
  • Arrange half of the crispy tortillas in a 2-quart baking dish. Drizzle half of the tangy tomatillo sauce over the tortillas. Combine Pepper Jack and Monterey Jack cheese in a bowl, then sprinkle half of the cheese blend over the tomatillo sauce. Repeat the layers for a delicious finale.
  • Bake in a hot oven until the cheese is golden and bubbly, for about 30-35 minutes. Let it cool for about 5 minutes before serving.

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