Chilaquiles with Chicken and Roasted Tomatillo Salsa

 

Chilaquiles are popular breakfast food

in Mexico, but we like them for a quick

dinner.

They originated as a leftover dish using up

the stale tortillas and leftover red or green

sauce, meat and cheese.  Sometimes they

have scrambled eggs on top for a 

breakfast dish.  Our favorite is

with green sauce and chicken then topped

with cheese.

I chose to fry my own corn tortillas but we have made

them with tortilla chips when we were in a hurry.

I also made my own salsa verde but you can use

a bottled or canned variety too.

The tortillas are topped with the salsa and chicken

and then cheese is added and melted on top.

You can cook your finished chips in the salsa verde but

I like to keep mine crispier so I just top them with the salsa.

Chilaquiles with Chicken and 

Roasted Tomatillo Salsa

1 dozen corn tortillas cut into strips or triangles

oil for frying tortillas or tortilla chips

2 C. cooked chicken, cubed

salsa verde (homemade recipe follows or

we like World Table Salsa Verde from Wal Mart 

or Herdez Salsa Verde)

3 C. monterey jack cheese

Fry the corn tortillas in oil brought to 350 degrees in

small batches until crisp.  Drain on paper towels

Layer the chips, salsa verde, and chicken and top

with lots of cheese on an ovenproof or microwave proof

dish.  Drizzle a little additional

salsa verde on top.  Heat until the cheese is melted

in a 350 degree oven or in the microwave.

Dig in and enjoy.

Roasted Tomatillo Salsa

1 1/2 C. fresh tomatillos, rinsed

2 cloves garlic

1 jalapeno chile, seeded

1 1/2 tsp. chicken bouillon powder

3/4 C. water

1 medium white onion, chopped

1/2 bunch cilantro, chopped

Place cleaned, chopped tomatillos, garlic and

seeded jalapenos in a large skillet.  Cook over

medium high heat until tomatillos are blackened

and soft.  Do not use oil.  Remove and let cool

a few minutes.  

Place the water, bouillon and the chopped onion

in a saucepan and cook until the

onions are soft. Remove and let cool a few minutes.

Place the tomatillo

mix and the onion mix in the food processor

with the cilantro and puree.

Transfer the salsa to a saucepan and

bring to a 

boil and simmer until a nice salsa consistency. 

 Best if refrigerated for

about 3 hours, but it is great right away.

Makes about 1 quart

This salsa verde has a great fresh tangy

flavor.  We loved it.

(Adapted from Cooking With Baja Magic Dos -

a cookbook printed in 2005 that was left in 

our Cabo home for me to inherit - fabulous. You can 

buy it from Amazon.  Everything we have made in it is great.)

Click here for printable recipe.

Don't miss out on this traditional Mexican favorite.

It is super quick if you use tortilla chips

and canned salsa verde.  I really like Wal Mart's

World Table (my favorite) or Herdez's Salsa Verde.

You can have it with or without chicken and you

can also serve it with scrambled egg, but this is

our favorite way to serve it.