Green Chile And Extra Cheese Chilequiles
A delicious and comforting dish featuring crispy tortilla chips, zesty tomatillo salsa, tender shredded chicken, and melty cheese.
Equipment
- Blender For making the tomatillo salsa.
- Skillet For cooking and assembling the dish.
- Saucepan For warming the salsa.
Ingredients
Main Ingredients
- 1.5 pounds tomatillos About 12 to 14, husks removed, rinsed and dried
- 0.25 cup onion
- 4 cloves garlic
- 0.25 cup cilantro leaves Packed
- 1 tablespoon vegetable oil
- 1 piece cooked chicken breast Shredded
- 13 ounces tortilla chips Freshly fried or thick-cut store-bought
- 7.6 ounces media crema Full-fat, or substitute with heavy cream or thinned sour cream
- 8 ounces Oaxacan cheese Shredded, or low-moisture mozzarella
Instructions
- Cook the tomatillos in a large skillet over medium-high heat until charred and juices start to release, about 10-11 minutes. Turn occasionally.
- Transfer tomatillos to a blender, add onion, garlic, cilantro, 2 tablespoons of water, and salt. Blend until smooth.
- Warm oil in a small saucepan over medium heat. Add salsa, bring to a boil, then reduce heat and cook for 10 minutes.
- Assemble half of the tortilla chips in a skillet, top with half of the chicken, 1 cup of salsa, drizzle with media crema, and salt.
- Repeat layers with remaining chips, chicken, salsa, and top with shredded cheese.
- Cover and cook over medium-low heat until cheese melts and everything is warmed through, about 10-15 minutes.
- Serve immediately.
Notes
Customize with toppings like jalapeños, avocado, or lime. For a vegetarian version, substitute chicken with black beans or grilled vegetables.