Chilaquiles

READY IN: 30mins
Recipe by afr0bunny

this is a great recipe if you have leftover chicken or want to dress up a whole roasted chicken. also great to bring to a party as an appetizer

Top Review by AmbyDawn

Yummy! I ate this a handful of times in Mexico and couldn't resist when I saw the recipe. Though I prepared as described, it is also very good sauteed (the chips are soggier though). Also, I used half red vine tomatoes b/c I didn't buy enough tomatillos, it looked very nice. Thanks for the recipe!

Ingredients Nutrition

Directions

  1. preheat oven to 450°F.
  2. in a food processor/blender, puree the tomatillos, garlic, jalapeno, and cilantro until smooth.
  3. in a large saucepan, heat oil over high heat, add cumin and coriander, and cook about 30 seconds.
  4. add the puree to pan, bring to a boil, and cook until sauce dulls and darkens slightly (about 3 min).
  5. season with salt and pepper.
  6. in a bowl, toss the chicken with 1/2 of the puree mixture, 1/2 the jack/cheddar mix, the farmer's cheese, and the scallions
  7. toss chips with remaining puree.
  8. in a rectangular baking dish, layer chips on the bottom, then chicken, then another layer of chips.
  9. top with remaining cheese.
  10. bake until cheese on top is golden.

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