Green Chilaquiles with Chicken
Green Chilaquiles with Chicken By Margarita Carrillo Arronte Recipe adapted from MEXICO: THE COOKBOOK by Margarita Carrillo Arronte.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at andrewzimmern.com.
Cooking tools:
- Food processor
- Blender
- Comal
- Fine-mesh sieve
- Grater
- Skillet
- Saucepan
- Baking dish
- Oven
- Stove
- Chef's knife
- Cutting board
- Mixing bowl
- Spoon
- Fork
- Measuring cup
- Measuring spoon
- Paper towel
Ingredients
- 30 tomatillos, dry-roasted
- 1 poblano chile, dry-roasted
- 4 serrano chiles, dry-roasted
- 1 onion, quartered
- 2 cloves garlic
- 3 tablespoons chopped cilantro (coriander), plus extra to serve
- 3 tablespoons corn oil
- 12 Corn Tortillas, cut into squares or triangles
- 1 large cooked chicken breast, shredded
- 1/2 red onion, sliced
- Sea salt
- 1/2 cup (4 fl oz/120ml) sour cream, plus extra to serve
- 1 3/4 cups (7oz/200g) grated queso fresco or feta cheese, plus extra to serve
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