Directions
Step 1
To make the sauce, add the green tomatoes, garlic and habaneros to a saucepan and cover with fresh water.
Step 2
Bring to a boil and cook for 5-8 minutes until the tomatoes are tender. Blend the sauce.
Step 3
Transfer the sauce to a saucepan and simmer while adding the tortilla chips. Stir often, avoiding damaging the chips.
Step 4
Serve the chilaquiles and top them with shredded chicken, sour cream, fresh cheese, onion slices and cilantro.
Ingredients
- 1 lb. Chicken breast cooked and shredded.
- 1lb green tomatoes (tomatillos)
- La Costeña habanero peppers to taste
- 1 garlic clove
- 1 bag tortilla chips
- Salt and pepper to taste
- Cooking oil as needed
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