Printable recipe for Chilaquiles provided by Lisa Escalante-Oritz &Cooks Corner, Green Bay.

CHILAQUILES Lisa Escalante-Oritz


6 corn tortillas

1/3 cup vegetable oil

1 1/2 cups Dos Chiles Tomatillo Sauce (available at Cooks Corner)

1/2 cup chicken broth

1/2 cup cooked chicken



sour cream




fried egg (optional)


Chilaquiles are a traditional dish. Traditionally, corn tortillas are cut in strip and fried; green, red or mole sauce is poured over the crispy tortillas, called totopos. The mixture is simmered until the tortillas are soft and chewy.

Fry the tortillas in the vegetable oil until crisp then drain on paper towels. Set aside to and cut or crumble into small pieces. Discard oil from pan and return pan to medium heat. Add tortilla pieces, tomatillo sauce, chicken broth and cooked chicken. Stir well to coat tortillas,  cover and simmer until tortillas are soft again, but not mush. Season to taste with salt & pepper. Garnish with  sour cream, cheese, onion & cilantro. A fried egg may also be added on top of serving for breakfast.

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