-
-
My review
Traditional Chilaquiles
Gameface
"This is a traditional recipe that is good to eat as breakfast with fried eggs or as a dinner main course with a salad."
Featured in Allrecipes Magazine — Subscribe!
Added to shopping list.
Go to shopping list.
Ingredients
1 h 30 m servings 297 calsOriginal recipe yields 8 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- Preheat oven to 375 degrees F (190 degrees C).
- Blend tomatillos, onion, poblano pepper, jalapeno pepper, cilantro, garlic, mint, and salt in a blender until smooth. Transfer mixture to a saucepan and bring to a gentle boil. Reduce heat to medium-low and simmer until thickened, stirring often, about 10 minutes. Add chicken to tomatillo sauce and continue to simmer until chicken is heated through, about 5 minutes more.
- Heat vegetable oil in a large skillet over medium heat. Fry tortilla strips in batches until crisp and lightly browned, 5 to 7 minutes. Drain on a paper towel-lined plate.
- Layer about half the fried tortillas in a 2-quart baking dish; spread half the tomatillo sauce over tortillas. Mix pepperjack cheese and Monterey Jack cheese in a bowl; sprinkle half over tomatillo sauce. Repeat layers.
- Bake in preheated oven until cheese is golden and bubbly, 30 to 35 minutes. Allow to cool 5 minutes before serving.
Footnotes
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Nutrition Facts
Per Serving: 297 calories; 13.2 g fat; 22.3 g carbohydrates; 22.6 g protein; 62 mg cholesterol; 205 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 1217 Ratings
-
-
-
-
-
Most helpful positive review
2/17/2013
I've made this one several times. The first time, I followed it as written. It was good but pretty soggy and lacked kick Next, I added fresh lime juice, which really perked it up. Then I tr...
Most helpful critical review
6/20/2014
They aren't traditional and i can say this since i am mexican we don't add half these things, but they're still good just not for my taste since i enjoy my mothers mexican food
Most helpful
Most positive
Least positive
Newest
2/17/2013
I've made this one several times. The first time, I followed it as written. It was good but pretty soggy and lacked kick Next, I added fresh lime juice, which really perked it up. Then I tr...
6/20/2014
They aren't traditional and i can say this since i am mexican we don't add half these things, but they're still good just not for my taste since i enjoy my mothers mexican food
2/20/2013
How did I forget to rate this? We loved this dinner. Amazingly I was able to buy fresh tomatillos in NY in January! This will be repeated many more times. Thanks!
2/22/2013
Never had these before and I now will be having this recipe a ton EXCELLENT!!!!!!! replaces Taco night!!!
1/5/2013
This was excellent. I made it first for my friends at work and they raved about it. My family was the second test because they are not cilantro fans including me and we all loved it! I made i...
7/26/2014
Great flavor. I omitted the mint and ramped up the heat a bit by leaving the seeds in the jalapeno. Could not locate any Poblano peppers the day I went shopping so I used Anaheim peppers (roaste...
10/7/2013
My whole family loved this recipe and it was a great way to use our tomatillos. We found it to be a little dry, though, but it was fine after we added some salsa at the table. If I make it again...
2/8/2015
This was not the easiest thing I've ever made but by no means the hardest and was soon worth it in the end. I roasted the tomatillos, garlic and peppers for about 20 minutes before blending eve...
4/17/2014
This was fantastic, after a little adjusting with spices like thyme and basil it came out great!