Jorge’s Green Chilaquiles
User Reviews
4.5
48 reviews
Excellent
Jorge’s Green Chilaquiles
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Balanced, flavorful, and enjoyable—this recipe has it all.
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Ingredients
- 1 1/2 pounds tomatillo about 12 to 14, husks removed, rinsed, dried
- 1/4 onion
- 4 garlic cloves
- 1/4 cup cilantro leaves packed
- kosher salt
- 1 tablespoon vegetable oil
- 1 chicken breast cooked, shredded
- 13 ounces tortilla chips freshly fried or thick cut store-bought
- 1 can media crema 7.6 ounces, full fat; or heavy cream or sour cream thinned with water to pourable consistency
- 8 ounces Oaxacan cheese shredded; can use low moisture mozzarella as alternative
Instructions
- Add tomatillos to a large skillet over medium-high heat, and cook, shaking the pan occasionally, until charred in spots and juices start to release(10 - 11 minutes). Transfer tomatillos to a blender along with the onion, garlic, cilantro, 2 tablespoons water and a few pinches of salt, and blend until smooth.
- Warm 1 tablespoon oil in a small saucepan over medium heat, then add the salsa. Bring to a boil, reduce heat to low, and cook, stirring occasionally for 10 minutes. Season to taste with additional salt (flavors should be bold).
- To assemble, place half the chips in a 12-inch skillet (preferably one with a lid!) in an even layer. Top with half of the shredded chicken, then 1 cup salsa. Drizzle Media Crema evenly over top, then sprinkle with a pinch of salt. Repeat the layers again, topping with remaining chips, chicken and 1 cup salsa (you’ll have a little salsa leftover). Finish with an even layer of cheese.
- Cover the pan and place over medium-low heat, and cook just until the cheese melts and the chips and salsa warm through (about 10 to 15 minutes). Serve immediately.
Notes
- * For this recipe, I used a poached bone-in chicken breast. Here's how I made it: Add chicken to a medium pot with water, 1/2 onion, 2 garlic cloves and plenty of salt. Bring to a boil, reduce heat to medium-low and simmer until the chicken is cooked through. Transfer the chicken to a cutting board, let cool and shred.
- ** To freshly fry tortilla chips, warm 1/4-inch vegetable oil in a large skillet over medium-high heat. Cut 10 white corn tortillas (about 13 ounces) in 8 even wedges, then working in batches, fry them in an even layer until lightly golden (2 to 3 minutes). Try not to overcrowd the pan. Transfer chips to a paper towel-lined plate.
Genuine Reviews
User Reviews
Overall Rating
4.5
48 reviews
Excellent
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