Chilaquiles hold a special place in my heart. Mine do not even hold a candle to the version that Chef Fred used to whip up over at Aztlan’s in Waterbury. If you know, you know. But since that lovely establishment has closed I have been forced to dust off this ol’ recipe so I can get my “quile” fix. Many of the items in this recipe can be found right on our on-farm market in Richmond! We are open every day, 8am-8pm, and it's jam packed with local goodies and perfect pairings to compliment our pasture raised / grass fed meats. Curated by yours truly. I have taken the liberty of underlining all of the ingredients that you can buy in the market, as well as the brand of those items and where to find them. It's worth noting that VYCC has a veggie stand just 0.9 miles past us on Route 2 and everything they grow is amazing.
Green Chili & Chicken Chilaquiles (recipe adapted from an old issue of edible green mountains)
- 12 tortillas (stale ones works great), cut into strips - All Souls Tortillas, frozen
- 1 tablespoon oil of choice (I prefer coconut or avocado)
- 2-2.5 lbs chicken thighs, cooked, bones removed and cut into pieces - Maple Wind Farm, fresh or frozen
- Salsa verde - Butterfly Bakery, shelf stable
- 3+ tablespoon chopped fresh cilantro, more if you are a cilantro lover
- 1 teaspoon finely chopped fresh oregano or thyme
- 4 garlic cloves, finely chopped
- ¼ teaspoon cumin
- 3 cups grated cheese (cheddar, monterey jack, or tilsit…or all three!) - Plymouth, Cabot, VT Farmstead Cheese Co, refrigerated
- 2 cups of chicken broth - Simmering Bone, frozen
To Serve
- 1 ½ cups sour cream - Sidehill Farm, refrigerated
- Thinly sliced scallions
- Pickled spicy peppers - Blake Hill Preserves(candied jalapenos), shelf stable
- Preheat oven to 375°. Place the tortilla strips in a roasting pan, toss with oil, and bake in the oven for about 30 minutes OR until they are crisp and golden.
- Arrange the chicken in a 9 x 13 dish with high sides, we are about to build some layers. Sprinkle the chicken with half of the salsa, cilantro, oregano, garlic, cumin and some of the cheese(s). Repeat these layers and top with the tortilla strips.
- Pour the stock over the top, then sprinkle remaining cheese(s).
- Bake in the oven for 30 minutes, or until heated through and the cheese is lightly golden in areas.
- Serve with spoonfuls (yes spoonfulsss) of sour cream, sliced scallions and spicy pickles!
