This is a delicious traditional chilaquiles recipe with freshly fried tortilla chips layered with a spicy chicken and tomatillo sauce and plenty of cheese.
Preparation Time
20 mins
Cooking Time
1 hr 5 mins
Total Time
1 hr 25 mins
Calories
297 Calories
Recipe Instructions
Step 1
Preheat the oven to 375 degrees F (190 degrees C).
Step 2
Place tomatillos, onion, cilantro, poblano pepper, jalapeño pepper, garlic, mint, and salt in a blender; blend until smooth. Transfer to a saucepan; bring to a gentle boil. Reduce heat to medium-low; simmer until thickened, stirring often, about 10 minutes. Stir in chicken; simmer until heated through, about 5 minutes more.
Step 3
Heat oil in a large skillet over medium heat. Fry tortilla strips, in batches, until crisp and lightly browned, 5 to 7 minutes. Drain on a paper towel-lined plate.
Step 4
Bake in the preheated oven until cheese is golden and bubbly, 30 to 35 minutes. Cool before serving, about 5 minutes.
Step 5
Layer ½ fried tortilla strips in a 2-quart baking dish; spread ½ tomatillo sauce over top. Combine pepper Jack cheese and Monterey Jack cheese in a bowl; sprinkle ½ on tomatillo sauce. Repeat layers.
Ingredients
salt to taste
4 cloves garlic
8 fresh tomatillos, husks removed
1 white onion, coarsely chopped
1 poblano pepper, peeled and seeded
1 jalapeno pepper, seeded
2 leaves fresh mint
3 cups shredded cooked chicken
12 (6 inch) white corn tortillas, cut into 3 strips
