Recipe courtesy of Angela's Cafe
Chilaquiles in Green Sauce
- Level: Easy
- Yield: 2 servings
- Total: 1 hr 15 min
- Prep: 15 min
- Inactive: 15 min
- Cook: 45 min
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
Serving suggestions:
eggs
refried beans
steak
Directions
- 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.