Chilaquiles
Prep Time
10mins
Time to Table
30mins
Servings
6
Ingredients
- 1 1/2 pounds tomatillos, husked and quartered
- 1/3 cup chopped onion
- 2 garlic cloves
- 3 tablespoons chopped cilantro
- 2/3 cup chicken broth
- 1 teaspoon chicken bouillon granules
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 1/2 cup , plus 1 tablespoon canola oil
- 1/2 cup Daisy Sour Cream
- 3 tablespoons milk
- 20 6-inch corn tortillas
- 2 cups shredded cooked chicken
- 1/2 cup crumbled Cotija cheese
Ingredients
- 1 1/2 pounds tomatillos, husked and quartered
- 1/3 cup chopped onion
- 2 garlic cloves
- 3 tablespoons chopped cilantro
- 2/3 cup chicken broth
- 1 teaspoon chicken bouillon granules
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 1/2 cup , plus 1 tablespoon canola oil
- 1/2 cup Daisy Sour Cream
- 3 tablespoons milk
- 20 6-inch corn tortillas
- 2 cups shredded cooked chicken
- 1/2 cup crumbled Cotija cheese
Directions
- In a blender, place the tomatillos, 1/3 cup white onion, garlic, cilantro, water, chicken bouillon, salt, and sugar. Blend until smooth.
- In a 3-quart saucepan, over medium-high heat, heat 1 tablespoon oil. Add the tomatillo mixture and cook for about 5 minutes or until the sauce slightly thickens.
- Meanwhile, in a bowl, mix the sour cream with the milk until well incorporated. Cut the tortillas into 6 triangles each.
- In a 12-inch skillet, heat 1/2 cup oil and slowly add the tortilla triangles, about 12 pieces at a time, and cook for 3 to 5 minutes, turning them once, until they become golden brown and crispy.
- Place the tortilla triangles on a paper towel and set aside. On a platter, place a layer of tortilla triangles.
- Top with the chicken, cheese, and sour cream mix. Repeat for a second layer. Garnish as desired and serve.
- Calories:418
- Cholesterol:64
- Dietary Fiber:6
- Protein:23
- Sodium:531
- Total Carbohydrate:38
- Total Fat:20
