Chilaquiles Verdes
Source of Recipe
Modesto Bee
Recipe Introduction
This recipe is very time consuming. But if you have a few hours, it is worth it. Probably the best chicken, mexican dish I've ever tasted!
List of Ingredients
2 bone-in chicken breat halves
5 t minced garlic
1 T plus 1 t salt
1/2 onion plus 1/4 onion
6 small green chilies
1 1/2 lbs tomatillos (husks removed)
1/2 cup chopped cilantro
1 T oil plus more for frying
16 corn tortillas, preferably day old
1 cup Mexican cream
1/2 cup queso frescoRecipe
Place chicken in saucepan & cover with water. Add 2 t garlic, 1 T salt, 1/2 onion; cover and simmer 20 min. Remove & shred chicken, reserving 2 cups of stock. Place chilies & remaining 3 t of garlic in boiling water and cook 5 min. Add tomatillos, cook 5 minutes and drain. Transfer to blender; add remaining 1/4 onion and puree. Add remaining 1 t salt, cilantro and 1 cup stock and processs briefly. Set aside. Heat 1 T oil in skillet, add tomatillo sauce and saute 5 minutes. Lower heat, cover & cook 10 min. If mixture is too thick, dilute with more chicken stock. Stack torillas & cut in half. Cut each half into 3 triangles. Place 1/4 inch of oil in large skillet and fry, turning, 3-4 min until golden & crisp. Don't crowd tortilla pieces. Drain on paper towels. Heat sauce, add tortillas & stir gently. Add shredded chicken, and layer with cream & cheese. Cook until cheese melts & serve in large soup bowls.
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