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ABC'S HOME ECONOMICS: Marina’s Traditional Chilaquiles


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"A proud first-generation Mexican-American, Marina is a former lawyer turned stay-at-home mom. She fantasizes about going back to an office job one day, if only to get a break from her snarky daughter and infant twin sons. Her quick wit and desire to let loose keep her husband Tom on his toes."

Serves 8 | Prep Time 25 minutes | Cook Time 65 minutes

Why I Love This Recipe

When I was growing up, chilaquiles (pronounced “chee-lah-KEE-lays”) were my favorite Sunday morning breakfast. Now that I have my own family, it’s so much fun to hang out in the kitchen and snack on this delicious mix of crispy tortillas swimming in rich salsa and covered with plenty of cheese. It doesn’t get better.


Ingredients You'll Need

8 fresh tomatillos, husks removed
1 white onion, coarsely chopped
1 poblano pepper, peeled and seeded
1 jalapeno pepper, seeded
¾ cup chopped cilantro
4 cloves garlic
2 leaves fresh mint
salt to taste
3 cups shredded cooked chicken
¼ cup vegetable oil
12 (6 inch) white corn tortillas, cut into 3 strips
¾ cup shredded pepper jack cheese
¾ cup shredded Monterey jack cheese


Directions

Preheat oven to 375 degrees F (190 degrees C).

Add tomatillos, onion, poblano pepper, jalapeno pepper, cilantro, garlic, mint, and salt to a blender and blend 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.

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 and pat dry on a paper towel-lined plate to get rid of excess oil.

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.

Bake in preheated oven until cheese is golden and bubbly, 30 to 35 minutes. Allow to cool 5 minutes before serving.


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