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Chilaquiles Verdes with Chicken

Created by ForeverMama on July 3, 2017

Green Salsa
1 pound tomatillos
2 - 3 Serrano peppers
2-4 garlic cloves
Chilaquiles
11-12 ounces tortillas (to equal 12 tortillas) cut into six or 8 triangles (preferably dry tortillas left out on the counter the night before, see NOTE. The weight is a guestimate.)
1/3 cup vegetable oil
8 - 10 ounces chicken breast, cooked and shredded (or can use rotisserie. Weight is a guesstimate, you need about 1 1/2 cups cooked chicken)

Green salsa, recipe provided here
3 Epazote leaves
1/2 cup of Mexican crema (Guatamalan, Peruvian, or other Latin will also work here)
1/2 cup of fresh Cotija cheese, crumbled
1/3 cup chopped cilantro to garnish
2 slices of an onion separate the rings
Kosher or sea salt to taste

Green Salsa
Step 1: Cook the tomatillos, serrano peppers and garlic in a saucepan covered with water. Simmer for about 12 to 15 minutes until soft and tender.
Step 2: Drain the water, reserving ¼ of the cooking liquid.
Step 3: In a blender, puree the peppers, tomatoes, garlic, add the reserved liquid if needed to get a saucier texture. Set aside.
Chilaquiles
Step 4: Heat 1 tablespoon of oil in a large skillet and start frying the tortillas until golden and crisp in batches. You might need to do 2 or 3 batches to avoid overcrowding the skillet. Drain the tortillas on paper towels. Repeat the process with the rest of the tortillas.
Step 5: Clean the skillet with a paper towel, turn the heat to medium and add 1 tablespoon of oil.
Step 6: Add the sauce and the 3 epazote leaves, let it cook for 5 minutes. Season the sauce with salt.
Step 7: Carefully stir in the tortillas to avoid breaking them. Add the chicken (if using) and coat it with the salsa. Cook for 2 more minutes.
Step 8: Serve garnished with crumble cheese, cilantro, onion and topped with the cream. Serve with Refried beans. Avocado is also a good addition.
NOTE: Letting the tortillas dry overnight will help them retain their shape longer when cooking them, preventing them from falling apart.