Traditional Chilaquiles4 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
Original recipe yields 8 servings
- 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.
Amount Per Serving (8 total)
- 297 cal
- 13.2 g
- 22.3 g
Based on a 2,000 calorie diet
Reviews (4)Rate This Recipe
"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"
"Never had these before and I now will be having this recipe a ton EXCELLENT!!!!!!! replaces Taco night!!!..." See more"
"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."
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