Chicken Chilaquiles with Tomatillo Sauce

  • Preparation Time15 mins
  • Cooking Time45 mins
  • Serves4
  • DifficultyMedium
6 tomatillos, husked and halved
1 large onion, cut into 8 pieces
1 jalapeno, stemmed, cored and halved lengthwise (remove seeds for less heat)
1 large clove garlic, peeled
2 tablespoons vegetable oil, plus more for frying
Salt and freshly ground black pepper
½ cup chicken broth
10 corn tortillas, each cut into ½-inch strips
1 ½ cups shredded cooked chicken
¼ cup crumbled queso fresco cheese
¼ cup roughly chopped fresh coriander, for serving
Dollop sour cream, optional

1. Preheat the oven to 190°C. Place the tomatillos, onion, jalapeno and garlic on a baking sheet. Drizzle 2 tablespoons oil over the vegetables and toss to coat. Sprinkle with salt and roast until the vegetables soften and start to brown, about 30 minutes. Transfer the vegetables to a blender, add the broth and puree. Season with salt.

2. Heat ½ inch of oil in a Dutch oven over medium-high heat. When hot, add the tortilla pieces in batches and fry until golden brown and crispy, about 1½ minutes per batch. Drain on paper towels and season with salt.

3. Carefully pour out the oil from the pan and return the pan to medium heat. Add about 1½ cups of the tomatillo puree (you will have some leftover) and cook until slightly thickened, 4 to 5 minutes. Add the chicken and toss to coat. Add the tortillas and gently stir until they are coated. Divide the mixture among 4 shallow bowls and top with queso fresco and coriander and a dollop of sour cream if using.

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