Chilaquiles

This recipe came from  Anna Thomas's Vegetarian Epicure book 2. It serves 6-8 people.

I used to make it as a casserole like she did, but now most of the time we pour the toppings over some chips and call it a day. Since there are only two of us, it works better. I use the sauce a few times and then freeze it so we can enjoy Chilaquiles whenever we want.

Ingredients

10 corn tortillas cut into eights and fried. (I just use tortilla chips from the bag.)

1 lb tomatillos

1 1/2 lb red ripe tomatoes

1 large yellow onion

1 1/2 tbs olive oil

the recipe adds a 1/2 tsp sugar, but we don't like it that sweet.

1 cup Anaheim chile ( the recipe calls for Poblano, but we never seem to get them in the store)

2 tbs chopped cilantro leaves

1 lb grated cheese ( could be Jack, Cheddar, whatever you like)

1/2 cup milk

1/2 cup sour cream

Garnish

3-4 hard boiled eggs, chop them

3-4 green onions, chopped as well

sour cream

avocado slices

The first step is to fry the tortillas but I dont do that

2. Peel the tortillas, wash them and pop them into boiling water.

3. Boil them for 7 minutes or until they start to split.

4. Drain and puree them in the food processor.

5. Boil the red tomatoes for 3 min and peel them, then add to the puree.

6. Peel and chop the onions and saute in the olive oil.

7. Add the pureed tomatillos and tomatoes, the diced green chilis, minced jalapenos, salt and cilantro.

8. Simmer for 10 minutes. Season to taste.

These days, that is it. I put some chips on a plate pour this delicious sauce over it and then more chips and the garnish. Bon Apetit.

For the casselrole.