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Chilaquiles

by Lisa
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Adapted from Daisy Cooks by Daisy Martinez.

1-1/2 pounds tomatillos
1 medium sweet onion, roughly chopped
4 garlic cloves
1 jalapeño, seeded
1 bunch cilantro plus more for garnish
1 handful mint leaves
fine sea salt
18 6-inch corn tortillas
canola oil
3 cups shredded cooked chicken or turkey
8 ounces queso fresco
sour cream, for serving
sliced red onions, for garnish

To make the salsa, remove husks from tomatillos. Wash, core, and chop into small chunks. Add to blender and pulse until completely smooth. Add onion and garlic; blend until smooth. Add jalapeño, cilantro, and mint; blend until smooth. Pour into a saucepan and warm over medium heat. Season with salt.

Preheat oven to 350 degrees F. Brush a casserole dish with oil.

Warm oil in a large skillet set over high heat. Fry the tortillas until golden and crisp, about 3 minutes per side.

Layer casserole dish with six fried tortillas per layer. Then top with chicken, salsa, and cheese. Repeat two more layers. The top layer should have no chicken. Bake for 20 minutes until cheese has melted and casserole is warmed through. Serve with sour cream and garnish with sliced red onions and cilantro.

Yield: 6 servings.

 

- Recipe courtesy of Joseph Erdos

 

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