Tortillas Layered With Green Salsa Chilaquiles Verdes Food

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CHILAQUILES IN GREEN SAUCE



Chilaquiles in Green Sauce image

Provided by Food Network

Time 1h15m

Yield 2 servings

Number Of Ingredients 16

4 green jalapenos
1 pound tomatillos
2 cloves garlic
1 teaspoon salt
2 cups olive oil
2 cups chicken broth
4 epazote leaves
10 corn tortillas
2 ounces sour cream
1 chicken breast, boiled and shredded
2 ounces queso fresco Mexican cheese, crumbled
1/2 white onion, sliced
1 avocado, sliced
eggs
refried beans
steak

Steps:

  • Sauce preparation: Fill a medium saucepan halfway with water and boil the jalapenos over high heat for 15 minutes. Add the tomatillos and let them boil for another 5 minutes. Remove from the heat, drain and add cold water. Set aside to cool down for 15 minutes. Then drain and pour into a blender filled with 2 cups water. Add the garlic and salt and blend for about 3 minutes. Strain.
  • In a medium saucepan over low heat, add 2 tablespoons of the olive oil and heat for 2 minutes. Then add the blended ingredients, chicken broth and epazote leaves. Then boil for 15 minutes.
  • Tortilla preparation: Heat the remaining olive oil in a frying pan over low heat. Cut the tortillas in 4 equal pieces and lightly fry them until golden. Add the tortillas to the sauce while boiling for 10 minutes. Stir until cooked through.
  • Directions to assemble: Place the tortillas on a plate (5 tortillas each plate). Layer each serving with half the sour cream, shredded chicken, queso fresco, onions and avocados. Serve with 2 eggs any style, refried beans and/or steak.

CHILAQUILES VERDES



Chilaquiles Verdes image

Chilaquiles is the perfect way to repurpose leftover tortillas. Served with eggs, avocado, black beans, and a salsa verde, it makes for a satisfying breakfast or lunch!

Provided by sietefoods

Categories     Mexican Main Dishes

Time 30m

Yield 4

Number Of Ingredients 11

8 (7 inch) corn tortillas
2 tablespoons avocado oil, divided
½ teaspoon sea salt
2 cups salsa verde
2 cups black beans, cooked and drained
4 large eggs
salt and freshly ground black pepper to taste
1 large avocado - peeled, pitted, and cubed
2 medium tomatoes, diced
½ small red onion, diced
¼ cup chopped fresh cilantro, or to taste

Steps:

  • Preheat oven to 400 degrees F (200 degrees C) and line a baking sheet with parchment paper.
  • Slice each tortilla into 8 triangles and spread out onto the prepared baking sheet. Brush tops with 1 tablespoon avocado oil and sprinkle with sea salt.
  • Bake in the preheated oven until golden brown, about 10 minutes.
  • Pour salsa verde into a skillet and bring to a simmer over medium-high heat, 2 to 3 minutes. Remove from heat and add baked tortilla chips. Toss to coat and let sit for 3 to 5 minutes.
  • Meanwhile, heat black beans in the microwave or in a saucepan until hot.
  • Heat 1 tablespoon avocado oil in a large skillet over medium heat. Crack eggs into the skillet and cook until outer edges become opaque, about 1 minute. Cover, reduce heat to low, and cook until whites are completely set, about 4 minutes. Season with salt and pepper.
  • Distribute salsa verde and tortillas amongst 4 bowls. Top with a fried egg, black beans, avocado, tomatoes, red onion, and cilantro.

Nutrition Facts : Calories 757.6 calories, Carbohydrate 103.8 g, Cholesterol 186 mg, Fat 25.5 g, Fiber 24 g, Protein 32.6 g, SaturatedFat 4.5 g, Sodium 733.5 mg

TORTILLAS LAYERED WITH GREEN SALSA (CHILAQUILES VERDES)



Tortillas layered with green salsa (Chilaquiles verdes) image

This is a dish that is served at Las Bellas Artes, a Mexican restaurant in Elmhurst, Illinois. You can add shredded, cooked chicken or garnish with rings of white onion if you wish.

Provided by Hey Jude

Categories     Cheese

Time 1h

Yield 8 serving(s)

Number Of Ingredients 8

16 tomatillos, husked,washed,quartered
3 jalapenos, seeded,chopped
1 quart water
1 1/2 teaspoons salt
1/4 cup vegetable oil
12 corn tortillas, 6 inches in diameter,cut into eighths
2 cups chihuahua cheese, shredded ((can substitute Monterey jack cheese))
sour cream

Steps:

  • Place tomatillos, jalapenos and water in a saucepan; cook over medium heat 10 minutes.
  • Remove with slotted spoon to blender container.
  • Add 1/2 cup of the cooking water; puree.
  • Season with salt.
  • Heat oven to 350°.
  • Heat 2 T of the oil in a large skillet; add some of the tortillas.
  • Fry until crisp, about 2 minutes.
  • Drain on paper towels.
  • Repeat with remaining oil and tortillas.
  • Place half the fried tortillas in a greased 8-inch square baking dish; sprinkle half of the cheese over the tortillas, add enough sauce to moisten.
  • Add another layer of tortillas; moisten with sauce.
  • Top with remaining cheese.
  • Bake until hot throughout and the sauce has reduced, about 10 minutes.
  • Top with dollops of sour cream.

Nutrition Facts : Calories 285.5, Fat 18.4, SaturatedFat 7.4, Cholesterol 34.6, Sodium 658.9, Carbohydrate 22.2, Fiber 3.7, Sugar 5, Protein 9.9

TORTILLAS



Tortillas image

Forget shop-bought and try homemade tortillas. They'll store for two days or you can freeze them to use later. They're perfect for wraps

Provided by Good Food team

Categories     Side dish

Time 1h

Yield Makes 6

Number Of Ingredients 3

250g plain flour , plus a little more for dusting
2 tbsp vegetable oil
½ tsp fine salt

Steps:

  • Combine the flour, vegetable oil and salt in a bowl. Pour over 150ml warm water and knead to bring the mixture together. Remove from the bowl and knead on a lightly floured work surface for around 5 mins until you make a soft, smooth ball of dough. Cover with a clean tea towel and rest for at least 15 mins before rolling out.
  • Cut the dough into 6 equal pieces (about 75g each). Roll out each ball of dough as thinly as possible on a floured work surface. They should make rounds about 20 cm wide, 2mm thick.
  • Heat a large frying pan over a medium-high heat. Cook the tortillas for 1-2 mins on each side until golden brown and toasted. Wrap them in foil and cover in a tea towel to keep warm, while you cook the rest. Keeps for two days well wrapped, or cool, wrap and freeze for up to three months.

Nutrition Facts : Calories 187 calories, Fat 4 grams fat, Carbohydrate 32 grams carbohydrates, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.4 milligram of sodium

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