Tuesday, July 21, 2009
So, you know me, dear readers. I can't just stop at making salsa out of my tomatillos. I had to incorporate them into a fabulous new dish! I kept reading about green chilaquiles - basically glorified nachos with chicken and tomatillo salsa. I decided to go for it, even though my husband is not a huge fan of chips or nachos.
He ate three bowl-fuls of this stuff!
This dish was delicious! The toasty cheese compliments the tangy salsa perfectly, all atop deliciously moist chicken and crunchy tortilla chips. This one is a keeper!!!
3-4 big handfuls tortilla chips
1 cup salsa de tomatillo (see recipe above)
2 cups shredded cooked chicken
1 cups shredded monterrey jack cheese
Cilantro, for garnish
Preheat your oven to broil, and grease a 9x9-inch baking dish. Lay a generous bed of tortilla chips across the bottom of the prepared dish. Spread an even layer of chicken over the top of the chips. Drizzle the salsa de tomatillo evenly across the chicken and sprinkle with the cheese.
Broil for 2-3 minutes, until the cheese is melted and bubbly. Garnish with cilantro and serve immediately.