Perre Coleman Magness, The Runaway Spoon.
If you can’t find the canned tomatillos, use an equal weight of fresh, husked and cleaned.
Serves 6
For the sauce:
1 (12-ounce) can tomatillos, rinsed and drained
1 (4-ounce) can diced green chiles
3 cloves of garlic
1 teaspoon ground cumin
1/2 teaspoon mild chili powder
1/2 teaspoon Mexican oregano (optional)
A big handful of cilantro leaves
Assembly:
3 cups shredded cooked chicken
9 – 10 tostadas
12 ounces queso fresco, crumbled
1. Preheat the oven to 350 degrees F.
2. Place all the ingredients for the sauce in the carafe of a blender and blend until smooth. Pour about 1 cup of sauce over the bottom of a 9” by 13” casserole, spreading to cover the bottom of the dish. Crush the tostadas in a ziptop bag to rough shards and place about a third over the sauce. Add the chicken and half the queso fresco, then another third of the tostadas. Pour over the remaining sauce, and then layer on the last of the tostadas and top with the remaining cheese.
3. Bake the chilaquiles for 15 – 20 minutes until warmed through, bubbling around the edges and the cheese is golden in places. Serve immediately, with extra crushed tostada if desired.
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