Authentic Green chilaquiles with Cheesy Refried Beans - Page 2 of 2

Directions:

To prepare the tortillas:

Heat the oven to 300 degrees. Cut the tortillas into 2-inch, bite-sized pieces, lightly brush with oil, sprinkle salt. Set them on a baking tray and bake in the oven until crispy, about 15 to 20 minutes. Let the pieces cool. Alternately, you can fry the tortilla pieces.

To prepare the tomatillo sauce:

Preheat oven to 350 degrees. Place the tomatillos, onions, garlic and serrano chiles in a bowl. Add about 1 tablespoon of vegetable oil and rub all the ingredients until everything has a light coat of oil. Lay the ingredients in a baking tray. Sprinkle with salt.

Bake until tomatillos are soft and plump and all the ingredients look charred. Let the ingredients cool. Add the charred vegetables, the cilantro and the broth to a blender and mix well.

Heat a pan over medium heat, adding one additional tablespoon of oil. When the oil is hot, add the sauce from the blender and finish cooking over medium heat for about 10 minutes. Season to taste.

For Cheesy Refried Beans :

Stove Top

Preheat oven to 350°. Melt butter in a 12-inch oven safe skillet (cast iron works great) over medium-high heat. Add in onion, garlic, and jalapeno. Saute until soft, approximately 5 minutes. Once soft, stir in spices and cook for 30 seconds.

Stir in beans, cheddar cheese, and chicken broth. Mix until well combined. Add Monterey Jack cheese to the top and bake for 20-25 minutes, or until the cheese is melted and the beans are warmed through.

Slow Cooker

Turn slow cooker on low. Follow directions from step #1, then add mixture to the slow cooker.
Alternatively to skillet: Place butter, onion, jalapeno, and garlic in a microwave safe dish. Microwave on high for 2-3 minutes, stirring every 30 seconds. Once soft add the spices in and microwave for 30 more seconds. Add ingredients to slow cooker.

Add in the beans, cheddar cheese, and ½ can of chicken broth. Stir well to combine. Place lid on slow cooker and cook on low for 2-4 hours. After 1 hour, check beans and add additional chicken stock if they are too stiff. Keep in mind that the slow cooker will continue adding moisture as they cook.

After 2-4 hours, the cheddar should be melted and the beans should be hot. Remove the lid and place Jack cheese on top. Cover slow cooker insert with a towel before replacing the lid. Then cook for an additional hour on low or 30 minutes on high until the cheese is melted.

To serve:

When the sauce is hot, quickly but carefully add the tortillas. Stir the tortillas into the mixture so that they are fully coated with the sauce.

Serve the tortillas and salsa in a large platter, garnished with the sliced onions, crumbled Mexican queso fresco, carne asada , drizzle with the cream, garnish with chopped onion and cilantro. Eat immediately.

Enjoy !!