Chilaquiles En Salsa Verde
Chilaquiles En Salsa Verde recipe
Yield
2 servingsPrep
10 minCook
30 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 |
corn tortillas (6-inch)
|
*
|
|
| 1 | cup |
salsa verde
|
* |
| ⅓ | cup |
chicken
poached, shredded |
|
| 2 | tablespoons |
sour cream
thick |
|
| 2 | tablespoons |
queso fresco
crumbled |
* |
| 2 | tablespoons |
onions
finely chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
corn tortillas (6-inch)
|
*
|
| 237 | ml |
salsa verde
|
* |
| 79 | ml |
chicken
poached, shredded |
|
| 3E+1 | ml |
sour cream
thick |
|
| 3E+1 | ml |
queso fresco
crumbled |
* |
| 3E+1 | ml |
onions
finely chopped |
|
Directions
In a frying pan heat oil about half an inch deep, and fry the tortilla strips until they are pale gold, but not too crisp.
Remove and drain on paper towels.
Heat the sauce, and when it is bubbling, add the tortilla pieces and cook 3 minutes.
Pour into a dish and cover with the chicken, sour cream, and cheese.
Grill (broil) until the cheese melts and serve, topped with the onion.
