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Home Nothing Specific Bake Pork Chop And Potatoes With Cheddar Cheese

Chicken Chilaquiles With Salsa Verde Recipe

Ingredients

How to make it

  • For the salsa verde:
  • Heat oil in medium saucepan over medium-high heat until hot and shimmering but not smoking, about 2 minutes; add onion and cook, stirring occasionally, until softened and beginning to brown, about 5 minutes.
  • Add garlic, tomatillos, jalapeños, sugar and salt; cook, stirring constantly, until fragrant, about 30 seconds.
  • Add 1/3 cup of water and bring to a simmer; reduce heat to medium-low and simmer, uncovered, until tomatillos are softened, about 10 minutes. Make sure you can squish each tomatillo with the back of your spoon. If they are still firm, keep cooking.
  • Transfer mixture to blender or use an immersion blender to puree until smooth.
  • For the chilaquiles:
  • Preheat oven to 375º.
  • In a medium bowl, toss together chicken, 2 ounces Pepper Jack cheese, Parmesan, chili powder, salt and pepper.
  • Spread about ½ cup of the salsa verde into the bottom of a casserole dish coated with nonstick spray. Arrange 4 tortillas/tostada shells in dish and top with half of chicken mixture. Repeat layer with remaining tortillas and chicken mixture, ending with tortillas.
  • Evenly pour about 1 cup of salsa verde over the top of the tortillas - scatter the top with the remaining Monterey Jack cheese. Bake until bubbly, about 30 minutes.
  • Serve with your favorite mexican toppings! This tastes great as leftovers as well!

Reviews & Comments 1

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  • coffeebean53 17 years ago
    This one sounds awesome. I've bookmarked it to try soon. Great post.
    Was this review helpful? Yes Flag

The Cook

cajunnan Norcross, GA

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