Chilaquiles Recipe
Recipe type: Breakfast
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 8
  • 1 pound of small green tomatoes (tomatillos), quartered
  • 1 cup water
  • 1 clove garlic, whole
  • 2 medium size jalapeno peppers or 4 serrano peppers
  • ½ cup of fresh cilantro
  • Salt and pepper added to taste
  • 20 corn tortillas cut in triangles
  • 2 chicken breasts, cooked and shredded
  • 1 cup sour cream
  • 1 cup Monterrey Jack or Cheddar cheese, grated
  • 2 cups chicken broth
  • 1 cup vegetable oil.
  1. Preheat the oven to 400° F.
  2. Boil the tomatillos in water with garlic, chili peppers, salt and pepper until soft.
  3. Transfer everything to a blender. Add the cilantro. Then blend to an almost smooth puree. There should be about 2½ cups puree.
  4. Fry this mixture in 2 spoonfuls of oil.
  5. Add the chicken broth and allow to boil.
  6. Fry the tortillas triangles in remaining oil. Place on an absorbent paper towel to remove excess oil.
  7. Apply grease to a 9-by-12 inch baking dish. Make 2 or 3 layers of tortillas, shredded chicken, sauce and cheese, ending with a moderately thick layer of sour cream on top.
  8. Bake for 20 minutes or until piping hot.
  9. Serve.
Recipe by Mom's Mexican Recipes at