Chilaquiles Verde
(2)
"Chilaquiles Verde! I used @theurbanposer’s tortilla recipe to make the chips and then tossed them in some leftover green enchilada sauce."
-- @denimelon

Enchilada Sauce

1 lb Tomatillos, husked removed

2-3 hatch chili peppers, stems removed

2 garlic cloves, peeled

1 tbsp olive oil + additional 2-3 tsp for roasting

1 tbsp dried parsley

2 tsp dried  Mexican oregano

1 tsp garlic powder

1 tsp onion powder

1 tsp black pepper

1 tsp kosher salt

Juice of 2 limes

Chilaquiles

enchilada sauce

homemade or store bought tortilla chips

thin sliced onions, cut half moon

fried egg

feta cheese

fresh cilantro

 

Directions:

1. Preheat the oven to 425F. Toss the tomatillos, hatch chili peppers, and garlic cloves in a little olive oil to coat (about 2-3 tsp). Roast the tomatillos, peppers, and garlic on a baking sheet for 20 minutes, flipping once after 10 minutes, or until soft and slightly blackened.

2. Remove from oven and cool slightly. Add the tomatillos, chili peppers, and remaining ingredients to a blender or food processor bowl. Blend until smooth. Pour sauce into a sauce pan and heat over medium heat. Bring sauce to a simmer and allow the sauce to simmer for 10-15 minutes until slightly thickened.

3. Remove from heat and cool completely before storing in container. Can make sauce ahead of time.

4. To prepare chilaquiles: heat a skillet with 1 cup of sauce. Just as the mixture starts to steam, add the tortilla chips a handful at a time. Toss to coat. Assemble the chilaquiles by topping the tortilla chips with thin sliced onions, fried egg, feta cheese, and fresh cilantro.