Chilaquiles in Green Sauce

  1. Sauce preparation: Fill a medium saucepan halfway with water and boil the jalapenos over high heat for 15 minutes.
  2. Add the tomatillos and let them boil for another 5 minutes.
  3. Remove from the heat, drain and add cold water.
  4. Set aside to cool down for 15 minutes.
  5. Then drain and pour into a blender filled with 2 cups water.
  6. Add the garlic and salt and blend for about 3 minutes.
  7. Strain.
  8. In a medium saucepan over low heat, add 2 tablespoons of the olive oil and heat for 2 minutes.
  9. Then add the blended ingredients, chicken broth and epazote leaves.
  10. Then boil for 15 minutes.
  11. Tortilla preparation: Heat the remaining olive oil in a frying pan over low heat.
  12. Cut the tortillas in 4 equal pieces and lightly fry them until golden.
  13. Add the tortillas to the sauce while boiling for 10 minutes.
  14. Stir until cooked through.
  15. Directions to assemble: Place the tortillas on a plate (5 tortillas each plate).
  16. Layer each serving with half the sour cream, shredded chicken, queso fresco, onions and avocados.
  17. Serve with 2 eggs any style, refried beans and/or steak.

green jalapenos, garlic, salt, olive oil, chicken broth, epazote leaves, corn tortillas, sour cream, chicken, queso fresco, white onion, avocado, eggs

Taken from www.foodnetwork.com/recipes/chilaquiles-in-green-sauce-recipe.html (may not work)

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