Chilaquiles

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Prep Time

10mins

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Time to Table

30mins

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Serves

6

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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

  1. In a blender, place the tomatillos, 1/3 cup white onion, garlic, cilantro, water, chicken bouillon, salt, and sugar. Blend until smooth.
  2. 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.
  3. Meanwhile, in a bowl, mix the sour cream with the milk until well incorporated. Cut the tortillas into 6 triangles each.
  4. 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.
  5. Place the tortilla triangles on a paper towel and set aside. On a platter, place a layer of tortilla triangles.
  6. 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

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