Green chilaquiles for after a party, for breakfast, lunch, or dinner; they are perfect for any time of the day, as their spicy green sauce and crunchy tortillas with chicken and cheese will make you want to eat more and more. Don't stop making them.
1/2 kilos tortillas, preferably from the day before
25 tomatillos, or tomatillo
25 green chiles
1/4 onions
2 cloves garlic
1 chicken breast , cooked
1/4 kilos panela cheese
chicken broth
oil
Preparation
1h
0 mins
Medium
Cook the chilies, green tomatoes or tomatillos, onion, and garlic in some chicken broth after giving them a quick pass on the griddle to give them a different flavor.
Blend all the above with a bit of salt thoroughly so there is no need to strain it.
Shred the chicken and crumble the cheese.
In enough oil, fry the tortillas in not-too-small pieces and drain them on paper towels.
Pour the blended mixture into a large saucepan with a little bit of the oil where the tortillas were fried. Once it comes to a boil, adjust the salt or chicken bouillon, add the fried tortillas, and turn off the heat to let the tortillas soften.
Serve with shredded chicken and crumbled cheese.
Enjoy your meal!
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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