Of course, Christmas (and the end of time) has come and gone, but you don't have to wait until next year to rock this recipe. Or maybe you should -- I can definitely see these impressing your brunch guests this coming New Year's Day. (Because what better food for a New Year's brunch than a breakfast-turned-dinner dish a little bit of kick to it, hmmm?) Whether you want to fake some fancy (shhh: these are easy to make) or just see your picky eaters clean their plates on a regular weeknight, I recommend chilaquiles. For everything. And everyone. Vamos a celebrar!
Click "Read More" below for the recipe.
- 12 medium tortillas (we use these)
- 2/3 cup cold-pressed coconut oil
- 3 cups tomatillo sauce (homemade, or simply use this -- delicious)
- 1 cup chicken broth (homemade if possible)
- 1 cup boneless, cooked chicken, cut in chunks (optional)
- 1/2 tsp. salt, or to taste
- 1/2 cup sour cream, thinned with water so you can drizzle it
- 4 Tablespoons Mexican queso fresco (we scored with some good, organic raw stuff), or feta if you can't find
- A few thin slices of red onion, chopped
- Small handful cilantro, chopped
What You'll Do
1. Heat oil in a skillet and lightly fry the tortillas until their hinting at crispy. Drain on paper towels and then place in dutch oven or large baking dish.
2. Heat the tomatillo sauce, chicken broth and chicken in a saucepan over medium heat, stirring occasionally.
3. Pour over tortillas in dutch oven, and sprinkle a pinch or two of salt on top. Cover pan and bake at 350 degrees Fehrenheit for 20 minutes.
4. Remove from oven, sprinkle with queso fresco, onion and cilantro. Serve on individual plates and allow each person to drizzle their sour cream as desired. (It does add something kinda balancing and nice.) Yum!