Traditional Chilaquiles Recipe - Allrecipes.com
Traditional Chilaquiles Recipe
  • READY IN hrs

Traditional Chilaquiles

Recipe by  

"This is a traditional recipe that is good to eat as breakfast with fried eggs or as a dinner main course with a salad."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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Directions

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Blend tomatillos, onion, poblano pepper, jalapeno pepper, cilantro, garlic, mint, and salt in a blender until smooth. Transfer mixture to a saucepan and bring to a gentle boil. Reduce heat to medium-low and simmer until thickened, stirring often, about 10 minutes. Add chicken to tomatillo sauce and continue to simmer until chicken is heated through, about 5 minutes more.
  3. Heat vegetable oil in a large skillet over medium heat. Fry tortilla strips in batches until crisp and lightly browned, 5 to 7 minutes. Drain on a paper towel-lined plate.
  4. Layer about half the fried tortillas in a 2-quart baking dish; spread half the tomatillo sauce over tortillas. Mix pepperjack cheese and Monterey Jack cheese in a bowl; sprinkle half over tomatillo sauce. Repeat layers.
  5. Bake in preheated oven until cheese is golden and bubbly, 30 to 35 minutes. Allow to cool 5 minutes before serving.
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 1 hr 5 mins
  • READY IN 1 hr 30 mins
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Reviews More Reviews

Most Helpful Positive Review
Feb 17, 2013

I've made this one several times. The first time, I followed it as written. It was good but pretty soggy and lacked kick Next, I added fresh lime juice, which really perked it up. Then I tried it with Mission tortilla strips instead of fresh tortillas - OK and not as soggy. Also did it with pre-fab pico de gallo to which I added the tomatillos. Pretty good. And substituted cheddar for the plain Jack - much better than using 2 kinds of Jack as written. Actually, it was very tasty any way I made it, but always came out soggy. Probably can't fix that, though. Because of the sog factor, I rate it 3.5 stars, rounded up to 4.

 
Most Helpful Critical Review
Jun 20, 2014

They aren't traditional and i can say this since i am mexican we don't add half these things, but they're still good just not for my taste since i enjoy my mothers mexican food

 

9 Ratings

Feb 20, 2013

How did I forget to rate this? We loved this dinner. Amazingly I was able to buy fresh tomatillos in NY in January! This will be repeated many more times. Thanks!

 
Feb 22, 2013

Never had these before and I now will be having this recipe a ton EXCELLENT!!!!!!! replaces Taco night!!!

 
Jan 05, 2013

This was excellent. I made it first for my friends at work and they raved about it. My family was the second test because they are not cilantro fans including me and we all loved it! I made it exactly as the recipe states. A keeper and something new at least for us! Thanks for a wonderful recipe.

 
Oct 07, 2013

My whole family loved this recipe and it was a great way to use our tomatillos. We found it to be a little dry, though, but it was fine after we added some salsa at the table. If I make it again, I'll probably double the tomatillo sauce. I used pepper jack cheese but substituted cheddar cheese for the monterey jack, and I wouldn't do that again. The cheddar got pretty tough.

 
Apr 17, 2014

This was fantastic, after a little adjusting with spices like thyme and basil it came out great!

 
Jul 26, 2014

Great flavor. I omitted the mint and ramped up the heat a bit by leaving the seeds in the jalapeno. Could not locate any Poblano peppers the day I went shopping so I used Anaheim peppers (roasted them first & peeled skins) I served hot flour tortillas filled with the shredded chicken and used the this as a sauce, then topped with the cheeses. Rolled up and ate like a burrito. The next day, I used leftovers for breakfast and added scrambled egg. Yummy both ways!

 

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Nutrition

  • Calories
  • 297 kcal
  • 15%
  • Carbohydrates
  • 22.3 g
  • 7%
  • Cholesterol
  • 62 mg
  • 21%
  • Fat
  • 13.2 g
  • 20%
  • Fiber
  • 3.7 g
  • 15%
  • Protein
  • 22.6 g
  • 45%
  • Sodium
  • 234 mg
  • 9%

* Percent Daily Values are based on a 2,000 calorie diet.

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