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
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Step 1
Drain the tomatillos. Puree them with the jalapeno, salt, garlic, onion and half of the cilantro in a food processor.
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Step 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.
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Step 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.
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Step 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.
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Step 5
Keep warm while assembling the chilaquiles.
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Step 1
Preheat the oven to 375 degrees F.
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Step 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.
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Step 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.
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Step 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.
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Step 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.
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Step 6
Serve garnished with the remaining cilantro, queso cotija and crema mexicana.
