Recipe

Chicken Chilaquiles With Salsa Verde Recipe

	Cajunnan / All my dishes 2 years, 2 months ago This dish is a great way to use up leftover rotisserie chicken and experiment with tomatillos...one of my favorite ingredients. Prep:15m Cook:30m Servings:4	Cajunnan
	chicken tomatillo salsa verde chilaquiles

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Ingredients

Salsa Verde

2 teaspoons vegetable oil

1 medium onion, chopped fine (about 1 cup)

3 large cloves garlic, minced (about 1 tablespoon)

¾ pound tomatillos, husks and stems removed, then quartered (1½ - 2 cups)

3 large jalapeño chiles, seeded and chopped

1 teaspoon sugar

½ teaspoon salt

⅓ cup water

Chilaquiles

2 cups shredded chicken (I used a rotisserie chicken from the grocery store)

4 ounces Pepper Jack cheese, divided 2 oz. + 2 oz.

1 ounce fresh grated Parmesan cheese

1 teaspoon chili powder

¼ teaspoon salt

¼ teaspoon black pepper

12 6" corn tortillas - I bought the tostada shells pre-fried at the local mexi-mart (if you can't get these, fry your tortillas in hot oil until crispy or use some tortilla chips)

Directions

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!

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