Tortillas Layered With Green Salsa (Chilaquiles Verdes)

Preparation Time: 40 Minutes
Cooking time: 20 Minutes
Yield: 8 Servings

Restaurateur Gloria Duarte serves this version for brunch at Las Bellas
Artes, her Elmhurst, IL. Eatery. Some cooks in Mexico layer in shredded,
cooked chicken; others garnish with rings of white onion.

This is a dish that is served at Las Bellas Artes, a Mexican restaurant in
Elmhurst, Illinois. You can add shredded, cooked chicken or garnish with
rings of white onion if you wish. - Aug 29, 2003

16 tomatillos, husked,washed,quartered
3 jalapenos, seeded,chopped
1 quart water
1 1/2 teaspoons salt
1/4 cup vegetable oil
12 corn tortillas, 6 inches in diameter,cut into eighths
2 cups chihuahua cheese, shredded ((can substitute Monterey jack cheese))
sour cream

Place tomatillos, jalapenos and water in a saucepan; cook over medium heat
10 minutes. Remove with slotted spoon to blender container. Add 1/2 cup of
the cooking water; puree. Season with salt. Heat oven to 350 . Heat 2 Tbsp
of the oil in a large skillet; add some of the tortillas. Fry until crisp,
about 2 minutes. Drain on paper towels. Repeat with remaining oil and
tortillas. Place half the fried tortillas in a greased 8-inch square
baking dish; sprinkle half of the cheese over the tortillas, add enough
sauce to moisten. Add another layer of tortillas; moisten with sauce. Top
with remaining cheese. Bake until hot throughout and the sauce has
reduced, about 10 minutes.
Top with dollops of sour cream.

http://www.recipezaar.com/recipe/getrecipe.zsp?id=70040


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