Chilaquiles in Green Sauce
- 4 green jalapenos
- 1 pound tomatillos
- 2 cloves garlic
- 1 teaspoon salt
- 2 cups olive oil
- 2 cups chicken broth
- 4 epazote leaves
- 10 corn tortillas
- 2 ounces sour cream
- 1 chicken breast, boiled and shredded
- 2 ounces queso fresco Mexican cheese, crumbled
- 1/2 white onion, sliced
- 1 avocado, sliced
- Serving suggestions: eggs, refried beans, steak
Sauce preparation: Fill a medium saucepan halfway with water and boil the jalapenos over high heat for 15 minutes. Add the tomatillos and let them boil for another 5 minutes. Remove from the heat, drain and add cold water. Set aside to cool down for 15 minutes. Then drain and pour into a blender filled with 2 cups water. Add the garlic and salt and blend for about 3 minutes. Strain.
Tortilla preparation: Heat the remaining olive oil in a frying pan over low heat. Cut the tortillas in 4 equal pieces and lightly fry them until golden. Add the tortillas to the sauce while boiling for 10 minutes. Stir until cooked through.
Directions to assemble: Place the tortillas on a plate (5 tortillas each plate). Layer each serving with half the sour cream, shredded chicken, queso fresco, onions and avocados. Serve with 2 eggs any style, refried beans and/or steak.
This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Recipe courtesy Angela Atenco Lopez, Angela's Cafe
Recipe courtesy of Robert Irvine