Chilaquillas - Quick & Fresh

I was recently talking to friends and mentioned that I was making chiliquillas that night.  By their looks, I could tell they weren't weren't talking about the same dish I was making.  I asked if they had ever made chiliquillas.  One friend said, "You mean that soupy tortilla casserole stuff they have on buffets?"

Oh no, this isn't that.  I did some research and still not sure what is authentic, but whatever you want to call this, it's good enough to share.  My version is lightly fried, crispy tortilla strips with scrambled eggs and ground beef and a homemade green sauce (the X factor, IMHO) and then topped with black olives, cheese, sour cream, pico de gallo and avocado.

chiliquillas

It is hard to make enough to have leftovers.

We usually have this for dinner, but would be a great breakfast if you're one of those families with extra morning time.  Get your largest skillet out and get started.  This comes together quickly, especially if you make the sauce ahead of time. 

Chiliquillas

8 oz ground beef, turkey, chicken or pork, browned
4 T butter
4 12" tortillas, flour or corn, your preference
6 eggs, beaten
3/4 c green sauce, recipe following (use canned green enchilada sauce as substitute)
1/2 c sliced black olives
1/4 c chopped green onions
1/2 c sour cream
1/2 c shredded cheese, any kind (I love sharp cheddar)

Cut the tortillas into strips about 1/2" wide and about 2" long.  Melt 2 T butter in large skillet over med high heat.  Add tortilla strips, flipping and turning regularly, until lightly browned.  Push strips to the outside of the pan, forming a ring.

Melt remaining 2 T butter in middle of pan.  Add eggs and scramble until soft.  Push eggs to the outside, in a ring just inside the strips. 

Add ground meat and green sauce.  Mix lightly.  Sprinkle the olives and green onions over the meat.  Turn heat down to low and simmer for 10 minutes. 

Spoon several dollups of sour cream and sprinkle cheese over the whole skillet.  Simmer about 5 more minutes, or until cheese is melted.  

Garnish with avocado and fresh pico de gallo or salsa. Server with cut up fresh fruit.

* I would consider the olives, onion, sour cream and cheese to be optional.  Use more or less depending on your preference. 

Green Sauce

4 tomatillos, peeled and quartered
1/2 c onion, loosely chopped
1 4 oz can green chilis
2 garlic cloves
1 t salt
1/2 t sugar
1/2 c fresh cilantro or parsley

Mix together in food processor or blender until smooth.  

* If you have extra sauce, get out the tortilla chips and enjoy.  
* I usually quadruple the recipe and freeze in 3/4 c portions.  Saves a step next time.