Monday, March 29, 2010

Chilaquiles Verdes (Green Chilaquiles)

This dish is practically the same as Enchiladas Verdes only easier to make. It is very yummy and one of my favorites!


Green Salsa (click here for recipe)
Corn tortillas (I used about half the tortillas in a large made a lot)
Fresh Mexican cheese (you can use Mozarella or Monterrey Jack instead), crumbled or shredded
1 onion, finely chopped
olive oil

Cut the tortillas into large strips, then cut strips into squares. Typically you deep fry the tortillas, but I like to just place the tortillas squares in a cookie sheet (lined w/ aluminum foil) and then drizzle olive oil over them. I then bake them at 350 degrees F. for about 20 minutes or so. You should check them every so often and use a wooden spoon to mix them around so that they cook evenly. You want them toasted. (Fried or baked, either way is good).

When the tortilla chips are ready, place them in a casserole dish, and cover with the green salsa (if it looks like it's not going to be enough salsa, add more water to the salsa when you blend it, otherwise your chilaquiles will be dry). Top with the onions, then the cheese. Cover the dish with aluminum foil and place in the oven for about 20-30 minutes. Serve with rice and sour cream. Enjoy!

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