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Breakfast

Traditional Chilaquiles

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Breakfast: Traditional Chilaquiles
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INGREDIENTS
Servings: 8
fresh tomatillos, husks removed
white onion, coarsely chopped
poblano pepper, peeled and seeded
jalapeno pepper, seeded
chopped cilantro
garlic
fresh mint
salt to taste
shredded cooked chicken
vegetable oil
white corn tortillas, cut into 3 strips
shredded pepperjack cheese
shredded Monterey Jack cheese
DIRECTIONS
  1. Preheat oven to 375 degrees F (190 degrees C).
  2. 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.
  3. 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.
  4. 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.
  5. Bake in preheated oven until cheese is golden and bubbly, 30 to 35 minutes. Allow to cool 5 minutes before serving.
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