Chilaquiles with Chicken & Green

Chili-Tomatillo Sauce

1 bag of tortilla chips (light and no salt)

3 ½ cups green chili-tomatillo sauce (recipe follows)

1 ½ cups cooked, shredded chicken

1 small onion, cut in slivers

2 cups grated Monterey Jack cheese

Sour cream to garnish

Directions:  Grease a 9” x 12” baking dish.  Layer one-third of the chips on the bottom 

of the dish.  Drizzle with some sauce, followed by half of the chicken, half of the onion, 

and a third of the cheese.   Repeat for another layer.  Top with remaining chips, more 

sauce and remaining cheese.  Bake at 350 degrees until golden and bubbly.  Serve with 

sour cream.

Green Chili-Tomatillo Sauce

2 T. vegetable oil 1/3 cup finely chopped onion

2 T. minced garlic ½ cup thinly sliced green onion

1 ½ cups peeled, rinsed, quartered, fresh tomatillos, or Canned & drained

1 ½ cups roasted green chilies, hot or mild

¾ cup chicken broth ½ cup heavy cream

1 T. salt, or to taste Fresh lime juice to taste

Directions:  Heat oil in saucepan and sauté onion for 2 minutes.  Add the garlic, cook 2 

minutes more, stirring occasionally.  Pulse the tomatillos in a food processor until finely 

chopped.   Add to saucepan, tomatillos, chilies, green onions, chicken broth and cream; 

bring to boil and lower heat so the sauce is barely simmering.  Cook for about 40 

minutes.  Season to taste with salt and lime juice.

Comment:  Tomatillos are a green fruit that can usually be found next to the tomatoes.  

The amounts of this dish are somewhat arbitrary.  You may want more chips or cheese 

or chips or onion in your layers.  As it cooks, the chips assume a noodle-like texture.  

It’s a New Mexican lasagna.  Fun recipe Elizabeth and I discovered on our Santa Fe 

Cooking School adventure.