Chilaquiles Verdes (Green Chilaquiles) Recipe (339)

Ingredients:

• 12 corn tortillas (cut into triangles)
• 3 Tablespoons avocado or vegetable oil (For baking the tortillas. See note below)
• 2 cups homemade Tomatillo Salsa Verde or store bought
• ⅓ cup queso fresco or cotija (crumbled)
• 2 to 4 eggs (optional)
• ½ cup mexican crema or cilantro Lime Rancho Crema

Instructions:

1. Heat oven to 350 degrees.
2. Brush the corn tortillas triangles with olive oil (use 2 Tbsp or as much as needed) and place on a cookie sheet in a single layer. Sprinkle with kosher salt.
3. Bake for about 12 to 15 minutes or until slightly brown and crispy. Set aside
4. Meanwhile, add the 2 cups of Salsa Verde in a medium pan and simmer until hot.
5. Add the crispy tortilla chips to the pan with the Salsa Verde and fold until all of the tortillas are covered.
6. Serve immediately while the tortillas are crispy
7. Top with crumbled queso fresco and drizzle some Mexican crema or my Cilantro Lime Rancho Crema
8. Serve with fried eggs (optional) and refried beans.