Traditional Chilaquiles

4 Reviews

Prep: 20 min
Cook: 1 hr 5 min
Ready In: 1 hr 30 min

“This is a traditional recipe that is good to eat as breakfast with fried eggs or as a dinner main course with a salad.” - by Gameface

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Metric US

Original recipe yields 8 servings

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.

Nutrition

Amount Per Serving (8 total)

Calories
297 cal
15%

Fat
13.2 g
20%

Carbs
22.3 g
7%

Based on a 2,000 calorie diet

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Reviews (4)

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BigShotsMom

Feb. 20, 2013

"How did I forget to rate this? We loved this dinner. Amazingly I was able to buy fresh tomatillos in NY in January! This will be repeated many more times. Thanks!..." See more"

Penguinlady

Feb. 17, 2013

"I've made this one several times. The first time, I followed it as written. It was good but pretty soggy and lacked kick Next, I added fresh lime juice, which really perked it up. Then I tried it..." See more with Mission tortilla strips instead of fresh tortillas - OK and not as soggy. Also did it with pre-fab pico de gallo to which I added the tomatillos. Pretty good. And substituted cheddar for the plain Jack - much better than using 2 kinds of Jack as written. Actually, it was very tasty any way I made it, but always came out soggy. Probably can't fix that, though. Because of the sog factor, I rate it 3.5 stars, rounded up to 4."