Janice, Stay warm! I am so glad that your wait list came through!
Well, the Chilaquiles made us feel like we were right back at the Food and Wine Festival! Of course I made adaptations to the original recipe! Below is my version and the original version from the F&W cookbook:
Lauren's Version of Chilaquiles Lasagna:
4 boneless chicken breast
1/2 cup thinly sliced onion
2 garlic clove crushed
salt to taste
2 1/2 cup water
12 6 inch corn tortillas (left on the counter all day to dry out - broken in half)
1 1/2 # shredded monterey jack
16 oz jar green salsa (made with tomatillos and jalapenos)
***Blend salsa with a cup and a half of water, 5 tbs olive oil, hot sauce***
Parsley for garnish
Sour cream for garnish
In a sauce pan, place chicken, onion, garlic, salt and water. Bring to aboil and simmer for 20 minutes.
Strain and cool chicken, shred it, mix with 1/2 salsa mixture and set aside. ***I chopped up the onions it cooked with and added them as well.
Preheat oven to 350.
In a greased 9 x 13 baking dish layer a third of the tortilla, spoon a tbs or so of salsa onto each tortilla, spread half of chicken mix, 1/3 of the cheese and some salsa. Repeat once more and top with tortilla, salsa and cheese. Sprinkle parsley on top.
Bake for 30 - 40 minutes until cheese is bubbly. Let sit for 10 minutes and serve with sour cream.
This is the salsa I used:
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Chilaquiles: Original Recipe
1 # boneless chicken breast
1/2 cup thinly sliced onion
1 garlic clove crushed
salt to taste
2 1/2 cup water
10 ounces corn chips (I am going to use corn tortilla)
1 1/2 # shredded monterey jack
Green Sauce (I am using green salsa)
2 #s tomatillos, outer skin removed
3 jalapenos seeded
1 cup water
3 tbs evoo
1/3 cup finely chopped onion
3 garlic cloves minced
1/3 cup cilantro
salt to taste
Garnish:
sour cream
sliced green onion
In a sauce pan, place chicken, onion, garlic, salt and water. Bring to aboil and simmer for 20 minutes.
strain and cool chicken, shred it and set aside.
Divide corn chips inton 8 individual ramekins and spoon 1 tbs of green sauce into each ramekin. Divide chicken into each and top with cheese. ***I am going to make it like a mexican lasagna***
Bake in the oven for 20 minutes or until cheese is brown and bubbly. Serve with sour cream, green sauce and green onions.
HOW TO MAKE GREEN SAUCE:
Combine tomatillos, peppers, and water in a pan and bring to a boil. simmer for 10 min. set aside to cool.
blend until smooth.
heat oil in saute pan, add onions, garlic and tomatillo puree. saute for 10 minutes. add cilantro to taste.