Mexican Chilaquiles

Ingredients

• 12 corn tortillas cut into six (preferably dry tortillas left out over the counter the night before)
• 2 cup salsa (Red or green salsa (See links below))
• 0.5 cup Mexican cream
• 0.5 cup Cheese (Mexican queso fresco)
• 1 sprig Epazote
• 0.33 cup cilantro (chopped to garnish)
• 0.33 cup vegetable oil
• 2 slices onion (rings separated)
• Salt to season
• 1.5 cup chicken breast (cooked and shredded (optional))
• 24 oz Plum tomatoes ((4-5 large ones))
• 1 jalapeño pepper or 1 serrano pepper
• 1 small garlic clove
• 0.13 medium size white onion

Makes 4 servings.

Per serving (estimate)

450 kcal · 35 g protein · 40 g carbs · 15 g fat · 8 g fibre

Method

Follow the original method at mexicoinmykitchen.com.