chicken chilaquiles casserole

The types of Chilaquiles you will find in Mexico are very diverse since nowadays cooks will add any sauce that they like to use. Of course, the most common Chilaquiles are the ones with red or green sauce. In central Mexico, people are more familiar with the green chilaquiles. Chilaquiles Verdes.

Chicken Chilaquiles Verdes

tortillas

vegetable oil

chicken breast

Green salsa (recipe bellow)

Epazote leaves

Mexican cream

Mexican cheese crumble

cilantro

onion

Cook 1 pound tomatillos, 2 or 3 serrano peppers and 1 garlic clove in a saucepan covered with water. Simmer for about 12 to 15 minutes until soft and tender.

Drain the water, reserving 1/4 of the cooking liquid.

In a blender, puree the peppers, tomatoes, garlic, add the reserved liquid if needed to get a saucier texture. Set aside.

FOR THE GREEN SALSA:

Heat 1 tablespoon of oil in a large skillet and start frying the tortillas until golden and crisp in batches. You might need to do 2 or 3 batches to avoid overcrowding the skillet. Drain the tortillas on paper towels. Repeat the process with the rest of the tortillas.

Clean the skillet with a paper towel, turn the heat to medium and add 1 tablespoon of oil.

Add the sauce and the 3 epazote leaves,  let it cook for 5 minutes. Season the sauce with salt.

Carefully stir in the tortillas to avoid breaking them. Add the chicken (if using) and coat it with the salsa. Cook for 2 more minutes.

Serve garnished with crumble cheese, cilantro, onion and topped with the cream. Serve with “Refried beans”. Avocado is also a good addition to the plate!

FOR THE CHILAQUILES:

This is exactly how my friend showed me how to make chilaquiles. And forever loved it!

Thank you! I will be cooking this and many more.

alee

My husband and I both enjoyed this. I used a rotisserie chicken to save time. The only thing that I didn't understand in the recipe was adding the water to make it "saucier". After it was made I understood and wished I had added more water. It would have made more volume of the sauce. I ended up buying more tomatilloes and serranos and making more sauce the next night to go along with our leftovers. I added extra garlic to that batch, too.

Mely,  Used the Chilaquiles Verdes recipe of yours for my chicken enchiladas, worked out great with a few other additions. Don&#39;t know if you have another recipe for enchiladas but couldn&#39;t find it.Loved it......Douglas

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