Chilaquiles Verdes with Roasted Tomatillo Salsa
User Reviews
4.4
24 reviews
Good
Chilaquiles Verdes with Roasted Tomatillo Salsa
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Tomatillos, onion, garlic, and serrano peppers are oven-roasted for extra flavor and pureed with fresh cilantro and chicken stock. This sauce is great for enchiladas too.
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Ingredients
Roasted Tomatillo Salsa:
- 1 pound tomatillos husked, and rinsed
- 1 white onion peeled, and quartered
- 4 garlic cloves
- 2 serranos stems removed
- 1/8 teaspoon ground cumin
- 1 handful cilantro leaves
- 1 cup chicken stock unsalted chicken broth (fresh or packaged)
- 2 tablespoon all-purpose flour
- 1/8 teaspoon salt
- 1 tablespoon olive oil
Chilaquiles:
- 8 corn tortillas
- 1 tablespoon canola oil
- 3/4 cup shredded Oaxaca cheese
- 1/3 cup diced red onions
- 2 to 3 eggs cooked any style
- 1/2 cup Crumbled queso fresco
Instructions
- On a baking sheet, broil tomatillos, onion, garlic, and serranos for 8 to 10 minutes. Transfer the roasted vegetables to a blender.
- Add cumin, cilantro, chicken stock, flour, and salt, and purée until smooth.
- Heat olive oil in a large skillet. Pour in blended sauce carefully to avoid too much splatter and bring it to a boil. Lower heat and simmer till thickened for about 6 to 8 minutes.
- Cut corn tortillas into triangles. In a large skillet heat oil and fry corn tortilla pieces until crunchy. Lower heat to low.
- Add 2 cups of sauce and mix only long enough to coat all the tortillas. Top with cheese while still over a low flame and cook just long enough for the cheese to melt.
- Remove from heat and sprinkle with onions. Serve with eggs any style and top with crumbled queso fresco.
Notes
- 8 medium tomatillos equals about 1 pound.
- Tortilla chips: I prefer frying my own tortilla chips. Not only is it a great way to use up a stack of tortillas, but the texture is also heartier, making them better for standing up to the sauce. See baking option below.
- To bake chips: Preheat the oven to 400 degrees F. Brush both sides of each tortilla lightly with oil. Cut corn tortillas into quarters. Arrange tortillas on a cookie sheet and bake for 5 to 10 minutes until crispy.
- Store-bought salsa verde: I highly recommend you make this easy sauce, but feel free to use your favorite store-bought salsa verde.
- Make ahead: Make the salsa verde ahead of time.
- Make it heartier: Add shredded chicken.
- Make it dairy free: Omit the cheese.
- Make it vegan: Omit the eggs and cheese and/or top with roasted veggies.
Nutrition Information
Show Details
Calories
369.8kcal
(18%)
Carbohydrates
42.58g
(14%)
Protein
13.75g
(28%)
Fat
17.43g
(27%)
Saturated Fat
4.68g
(23%)
Cholesterol
97mg
(32%)
Sodium
376.3mg
(16%)
Potassium
678.58mg
(19%)
Fiber
6.74g
(27%)
Sugar
9.3g
(19%)
Vitamin A
855.11IU
(17%)
Vitamin C
50.64mg
(56%)
Calcium
173.07mg
(17%)
Iron
2.44mg
(14%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 3698 kcal
% Daily Value*
| Calories | 369.8kcal | 18% |
| Carbohydrates | 42.58g | 14% |
| Protein | 13.75g | 28% |
| Fat | 17.43g | 27% |
| Saturated Fat | 4.68g | 23% |
| Cholesterol | 97mg | 32% |
| Sodium | 376.3mg | 16% |
| Potassium | 678.58mg | 14% |
| Fiber | 6.74g | 27% |
| Sugar | 9.3g | 19% |
| Vitamin A | 855.11IU | 17% |
| Vitamin C | 50.64mg | 56% |
| Calcium | 173.07mg | 17% |
| Iron | 2.44mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.4
24 reviews
Good
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