Tortillas layered with green salsa (Chilaquiles verdes)

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READY IN: 1hr
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
  • 16
    tomatillos, husked,washed,quartered
  • 3
    jalapenos, seeded,chopped
  • 1
    quart water
  • 1 12
    teaspoons salt
  • 14
    cup vegetable oil
  • 12
    corn tortillas, 6 inches in diameter,cut into eighths
  • 2
    cups chihuahua cheese, shredded ((can substitute Monterey jack cheese))
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DIRECTIONS

  • Place tomatillos, jalapenos and water in a saucepan; cook over medium heat 10 minutes.
  • Remove with slotted spoon to blender container.
  • Add 1/2 cup of the cooking water; puree.
  • Season with salt.
  • Heat oven to 350°.
  • Heat 2 T of the oil in a large skillet; add some of the tortillas.
  • Fry until crisp, about 2 minutes.
  • Drain on paper towels.
  • Repeat with remaining oil and tortillas.
  • Place half the fried tortillas in a greased 8-inch square baking dish; sprinkle half of the cheese over the tortillas, add enough sauce to moisten.
  • Add another layer of tortillas; moisten with sauce.
  • Top with remaining cheese.
  • Bake until hot throughout and the sauce has reduced, about 10 minutes.
  • Top with dollops of sour cream.
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