How to Make Chilaquiles With Tomatillo Sauce

This dish is excellent for breakfast, lunch or dinner. Serves four to six people, depending on appetites.

Difficulty:

Moderately Easy

Instructions

Things You'll Need

• 1 can (26 oz.) tomatillos
• 1 jalapeño pepper - stemmed, seeded and coarsely chopped
• 1/2 tsp. salt
• 1 garlic clove - peeled and coarsely chopped
• 1 medium onion - peeled and coarsely chopped
• 10 sprigs cilantro - coarsely chopped
• 5 tbsp. canola oil
• freshly cracked black pepper (for seasoning the sauce)
• 2 1/2 c. chicken broth
• 18 corn tortillas
• 1 c. crema mexicana or sour cream
• 1 lb. shredded Monterey Jack cheese
• 1/2 c. crumbled queso cotija (aged Mexican cheese) - or mild feta
• Freshly Cracked Black Pepper (for Seasoning The Sauce)
• Groceries
• 1 lb. shredded Monterey Jack cheese
• 2 1/2 c. chicken broths
• 1 medium onions - peeled and coarsely chopped
• 5 tbsp. canola oil
• 18 corn tortillas
• 1/2 tsp. salt
• 26 oz. tomatillos, canned
• 1 c. crema mexicana or sour cream
• 1 jalapeño peppers - stemmed, seeded and coarsely chopped
• 1 garlic cloves - peeled and coarsely chopped
• 10 sprigs cilantro - coarsely chopped
• 1/2 c. crumbled queso cotija (aged Mexican cheese) - or mild feta

Making the Tomatillo Sauce

1. Drain the tomatillos. Puree them with the jalapeno, salt, garlic, onion and half of the cilantro in a food processor.

2. Heat 1 tbsp. oil in a saucepan over medium-high heat. When the oil is hot, add a drop or two of the puree.

3. If the puree sizzles when it hits the oil, add the rest of the puree to the pan. Let the puree cook for 3 to 4 minutes or until it turns a slightly darker color.

4. Add the broth and simmer until it takes on the consistency of gravy (about 8 minutes). Taste for seasoning and add salt and pepper if preferred.

5. Keep warm while assembling the chilaquiles.

Assembling the Chilaquiles

1. Preheat the oven to 375 degrees F.

2. Heat the remaining oil in a small sauté pan over high heat. Stack the tortillas six high and cut them into eight wedges like a pie.

3. Using tongs, fry the tortilla wedges in the oil long enough for them to become slightly crisp and golden. The tortillas should be slightly flexible.

4. Cover the bottom of an ovenproof casserole dish with some sauce and a single layer of the tortilla wedges. Add some Monterey Jack cheese and more sauce.

5. Repeat this process until the tortillas, sauce and Monterey Jack cheese are gone. Place the casserole in the oven and bake for 20 minutes.

6. Serve garnished with the remaining cilantro, queso cotija and crema mexicana.

Tips & Warnings

• Frying the puree is a little tricky and messy, so pay close attention to the temperature of the oil. When you test it with a couple of drops of the puree, make sure it doesn't splatter too much.

• Sour cream is a perfectly good substitute for the crema mexicana, and feta cheese is fine instead of queso cotija.