Name: Chilaquiles in Green Sauce
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H45M0.000S
Total time: P0Y0M0DT1H15M0.000S
Yield: 2 servings
Cuisine: mexican
Ingredients: 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; eggs; refried beans; steak

Directions

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.

Recipe courtesy of Angela Atenco Lopez, Angela's Cafe

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Chilaquiles in Green Sauce

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