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Hi everyone! Today's recipe is a very popular Mexican Dish. This is a healthier version than the original version. Chilaquiles are just fried tortillas that are cooked in a very spicy sauce, you can make them with green salsa, red, chipotle, dry chilies salsa or any other kind sauce you can think of, so they are really versatile and flavorful, and they are also super incredibly easy to make, and very budget friendly, if you have a bunch of left over tortillas, this is the recipe for you. I hope you give it a try, it's so delicious and a great way to use leftover tortillas and left over chicken, you can't go wrong with this recipe! Enjoy
- 20 Corn Tortillas (stale tortillas work perfect in this recipe!)
- 3 cups cooked and shredded Chicken
- 2 cups shredded Cheese
- 1 Onion cut into slices
- Cooking Spray or about 2 tablespoons Extra Virgin Olive Oil
- Mexican Cream or sour cream to serve (optional)
Ingredients for the Green Salsa:
- 1½ Lbs. Tomatillos or Green Tomatoes
- 7-10 Jalapeño Peppers (use less peppers if you don't like it too spicy)
- a Small chunk of Onion (about 2-3 tablespoons)
- 1 Garlic clove
- ¼ cup Fresh Cilantro
- Salt to taste
- Ground Black Pepper to taste
Preheat the oven to 450ºF.
Cut the Tortillas in half, then each half in thirds. Place the tortilla chips in a baking sheet, spray them with cooking spray (or brush them with a bit of E.V.O.O.) and bake them for about 8-10 minutes or until golden brown and crisp. Set aside until you are ready to use them.
Also place the onion slices on a baking sheet, and bake them for about 8 minutes or until soft. Set aside until ready to use them.
To make the salsa: Remove the stems from the peppers, and with a small knife poke each pepper right in the center, this will allow them to cook faster, then place them in a saucepan. Peel off the tomatillos and place them in the same saucepan with the peppers. Rinse them with warm water. Then fill the saucepan with enough water to cover the peppers and tomatillos and cook this on high heat for about 10-15 minutes or until the peppers and tomatillos are cooked.
Place the peppers and tomatillos in a blender, add in a small chunk of onion, 1 garlic clove, ¼ cup of fresh cilantro, salt and black pepper to taste and one cup of water, blend on high for about 2-3 minutes or until smooth.
Place the Green Salsa back in a saucepan and cook on high heat for about 5 minutes or until it boils.
taste the flavor and add more salt and pepper if needed. Set aside for a minute.
Place the half the tortilla chips in a baking dish, cover them with half the onion slices and half the shredded chicken, pour some of the Green Salsa on top, (add as much salsa as you like), then add in the rest of the tortilla chips, top with the rest of the onion slices and the rest of the chicken, cover with more Green Salsa, and top with the shredded cheese. Bake at 450ºF for about 5-8 minutes or until the cheese has melted.
To serve, pour some more Green Salsa over the Chilaquiles, drizzle them with Crema Mexicana and serve them with a side of beans. Enjoy!