Chilaquiles in Green Sauce |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 2 |
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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:
1. 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.
2. 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.
3. 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.
4. 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.
5. 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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