Prep 10 mins
Cook 20 mins
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
- 1 1⁄2 lbs tomatillos
- 4 garlic cloves
- 1 large jalapeno, stemmed and diced
- 1⁄4 cup packed cilantro
- 1 cup shredded monterey jack pepper cheese
- 1⁄2 cup shredded extra-sharp cheddar cheese
- 1 scallion, diced small
- 2 tablespoons vegetable oil
- 1 teaspoon ground cumin
- 1⁄2 teaspoon ground coriander
- 3 cups shredded cooked chicken
- 1⁄2 cup mexican farmer cheese
- 8 cups tortilla chips
- salt and pepper
- preheat oven to 450°F.
- in a food processor/blender, puree the tomatillos, garlic, jalapeno, and cilantro until smooth.
- in a large saucepan, heat oil over high heat, add cumin and coriander, and cook about 30 seconds.
- add the puree to pan, bring to a boil, and cook until sauce dulls and darkens slightly (about 3 min).
- season with salt and pepper.
- 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
- toss chips with remaining puree.
- in a rectangular baking dish, layer chips on the bottom, then chicken, then another layer of chips.
- top with remaining cheese.
- bake until cheese on top is golden.
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!
Pretty much followed the recipe to a tee ... and we really liked it! I used yellow corn chips - salted, and added a 15 oz can of white hominy to the mixture. I cornered a really nice Hispanic lady in the grocery about the Farmer's cheese to found out that what I needed was Queso Fresco ... da! But maybe I'm not the only numbskull out there ... so I thought I would mention it. I did add some sour cream to the top when I served it ... and we went back for seconds!!! ;) I think some homemade avocado dip would be great on top as well. I'm going to have fun messing around with this dish for sure. Thanks
This dish is really really good! My grandmother was born in Mexico so I love really good authentic food. My son, however, hates anything spicy. I loved these chilaquiles and so did my son despite their slight spiciness.