Chilaquiles in Green Sauce

Total Time:
1 hr 15 min
15 min
15 min
45 min

2 servings

  • 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
Watch how to make this recipe.
  • 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.

  • In a medium saucepan over low heat, add 2 tablespoons of the olive oil and heat for 2 minutes. Then add the blended ingredients, chicken broth and epazote leaves. Then boil for 15 minutes.

  • 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.

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