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The Unnatural Cook

a chronicle of weekly meal plans from someone who can't just throw a meal together

Chicken Chilaquiles:
(adapted slightly from Grace Parisi recipe in Food & Wine)


1 1/2 pounds fresh tomatillos—husked, rinsed and halved
1 onion, quartered
2 large garlic cloves
1 large jalapeño—halved lengthwise, stemmed and seeded
1/4 cup packed cilantro
1 teaspoon ground cumin
1/2 teaspoon coriander
Salt and freshly ground pepper

2 poached chicken breasts, shredded cooked
1 1/2 cups shredded pepper Jack cheese (6 ounces)
1/2 cup farmer cheese (4 ounces)

One lg. bag tortilla chips


Poach chicken breasts: Bring water to boil and add breasts, cover and cook on low for 20 minutes. Shred with two forks

Preheat the oven to 450°.

Prepare Tomatillo Sauce:

In food processor, puree the tomatillos, onion, garlic, jalapeño and cilantro until smooth. Add the cumin and coriander & season with salt and pepper.

Prepare fillings:

In one bowl, toss the chicken with 1/2 the pepper Jack, the farmer cheese and half of the tomatillo sauce.

In second bowl toss the tortilla chips with the remaining sauce.

Layer Fillings:

Spread half of the chips in an 8–by–11–inch baking dish; top with chicken and cover with the remaining tortilla chips. Don’t pack the chips down. Sprinkle with the remaining 3/4 cup of pepper Jack. Bake for 15 minutes, or until the cheese is browned. Serve at once.


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