Chilaquiles Verdes Casserole

Ingredients:

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  • FOR THE SALSA:
  • 1 Can Whole Tomatillo, drained +
  • 2-3 Jalapeno chilies (to taste) +
  • 1/2 Onion
  • 2 Garlic cloves
  • 1 Small spring of coriander
  • 1/2 Cup of water
  • Salt to taste
  • FOR THE FILLING:
  • 1 Can refried bayo beans +
  • 2 Chicken breasts, cooked and shredded
  • 1 Bag Nachos salt triangle +
  • 1/3 Cup sour cream
  • 2 Cups grated cheese (cheddar, mozzarella or a combinaton of both)
  • FOR THE GARNISH:
  • Fresh chopped corinder
  • Sliced red onion

Chilaquiles are a traditional Mexican dish typically served for breakfast or brunch. They consist of tortilla chips that are simmered in a salsa until they begin to soften and then garnished with a variety of toppings.

This delicious and innovative recipe is a  unique intake created by my beautiful friend Chef Monica Mannion … worth trying it out!

*Gracias Moni for sharing your recipe!*

https://www.instagram.com/reel/C7443K8pd09/?igsh=OW9kM3Y4bGZnbmFn

DIRECTIONS:

1. Heat oil in a frying pan. Add green tomatillos, jalapeño chillies, onion and garlic. Season to taste with salt and pepper. Saute.

2. Add water and boil for 2 minutes. Transfer to a blender. Add the coriander, a bit more salt and liquidise. Set aside.

3. Preheat oven to 180 *C. Grease a baking dish with butter. Add the refied beans and spread them evenly. Add a layer of the grated cheese and top with the shredded chicken. Insert the nacho chips leaving a small space in between them.

4. Cover everything with the green tomatillo salsa. Top with the sour cream and finish with more grated cheese.

5. Bake for 20 minutes or until bubbling and the cheese is melted. Remove from oven and garnish with the chopped coriander and sliced onion. Serve immediately and enjoy.

Buen Provecho!