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Chilaquiles is sort of a Mexican Lasagna, made with Green Tomatillo Salsa
in place of tomato sauce, corn chips instead of noodles. You can control how
hot it is by adding more Jalapenos. |
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To make the Tortilla chips:
Cut corn tortillas into triangles (chip size)
Fry till crisp in oil and then drain on paper towels. |
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To make Tomatillo sauce:
in blender or Cusinart- put
1 can whole Tomatillos with the water from can.
2-3 cloves of garlic, minced.
One small white onion minced.
1/2 cup of Chicken broth.
1 tsp. minced Jalapenos (fresh)
1/4 cup minced Cilantro (fresh )
Salt and Pepper.
Blend for 30 seconds ( it should still be chunky ) |
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Pour mixture in a hot sauté pan with 1/2 tsp. of oil and cook for 2-3
minutes.
NOTE: you can skip the sauce making step by purchasing Green
Tomatillo Salsa |
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In a casserole dish layer sauce, Tortilla chips and grated cheese (sharp
cheddar is good.) in 4-5 layers. The Last layer should be cheese.
Bake in 350 degree oven for 30 minutes. |
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Optional, you can add beans or chicken to the layers.
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