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SMF Kitchen
@smfchicken
Ingredients & Directions
Directions
Chicken Chilaquiles
1 lb
Tomatillos, peeled and quartered
1
Yellow onion, peeled and roughly chopped
4 cloves
Garlic, peeled
1
Jalapeno pepper
3 tablespoons
Extra virgin olive oil
Kosher salt
1 bunch
Cilantro, stems discarded
1 tablespoon
Ground cumin
1 tablespoon
Dried mexican oregano
Chicken broth, as needed
1
1 bag
Tortilla chips
1 cup
Crumbled queso fresco or feta
Crema, for serving
Pico de gallo, for serving
- Heat the oven to 425 degrees.
- In a large oven-safe skillet, combine the tomatillos, onion, garlic and jalapeno. Toss with the olive oil and season with salt. Roast until the tomatillos are browned and have given off most of their juice, 15 to 20 minutes.
- Stir in the cilantro, cumin and oregano. Discard the stem end of the jalapeño. If the skillet is dry, add chicken broth, 1/4 cup at a time, to moisten.
- Add the cilantro and pureé with an immersion blender until the mixture is relatively smooth, like a chunky salsa. Add additional chicken broth, if needed.
- Add the chicken and tortilla chips, and stir until the chips have been completely coated with sauce and have broken down into a thick paste.
- Top with queso fresco and return to the oven until the cheese is melted and lightly browned, 10 to 15 minutes. Serve topped with crema and pico de gallo.
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Yield: 3-4
Prep
Cook
00:00 Total Time
Ingredients
Directions
Chicken Chilaquiles
1 lb
Tomatillos, peeled and quartered
1
Yellow onion, peeled and roughly chopped
4 cloves
Garlic, peeled
1
Jalapeno pepper
3 tablespoons
Extra virgin olive oil
Kosher salt
1 bunch
Cilantro, stems discarded
1 tablespoon
Ground cumin
1 tablespoon
Dried mexican oregano
Chicken broth, as needed
1
1 bag
Tortilla chips
1 cup
Crumbled queso fresco or feta
Crema, for serving
Pico de gallo, for serving
- Heat the oven to 425 degrees.
- In a large oven-safe skillet, combine the tomatillos, onion, garlic and jalapeno. Toss with the olive oil and season with salt. Roast until the tomatillos are browned and have given off most of their juice, 15 to 20 minutes.
- Stir in the cilantro, cumin and oregano. Discard the stem end of the jalapeño. If the skillet is dry, add chicken broth, 1/4 cup at a time, to moisten.
- Add the cilantro and pureé with an immersion blender until the mixture is relatively smooth, like a chunky salsa. Add additional chicken broth, if needed.
- Add the chicken and tortilla chips, and stir until the chips have been completely coated with sauce and have broken down into a thick paste.
- Top with queso fresco and return to the oven until the cheese is melted and lightly browned, 10 to 15 minutes. Serve topped with crema and pico de gallo.
