Chilaquiles in Green Sauce

Ingredients

• 1  avocado sliced
• 2 cups chicken broth 
• 1  chicken breast shredded boiled
• 10  corn tortillas 
• 2 servings eggs 
• 4  epazote leaves 
• 2 cloves garlic 
• 4  jalapeños green
• 2 cups olive oil 
• 2 ounces queso fresco mexican cheese crumbled
• 2 servings refried beans 
• 1 teaspoon salt 
• 2 ounces cup heavy whipping cream sour
• 2 servings fat-trimmed beef flank steak 
• 1 pound tomatillos 
• 0.5  onion white sliced

Equipment

• frying pan
• sauce pan
• blender

Directions

1. Watch how to make this recipe.
2. Sauce preparation: Fill a medium saucepan halfway with water and boil the jalapenos over high heat for 15 minutes.
3. Add the tomatillos and let them boil for another 5 minutes.
4. Remove from the heat, drain and add cold water. Set aside to cool down for 15 minutes. Then drain and pour into a blender filled with 2 cups water.
5. Add the garlic and salt and blend for about 3 minutes. Strain.
6. In a medium saucepan over low heat, add 2 tablespoons of the olive oil and heat for 2 minutes. Then add the blended ingredients, chicken broth and epazote leaves. Then boil for 15 minutes.
7. Heat the remaining olive oil in a frying pan over low heat.
8. Cut the tortillas in 4 equal pieces and lightly fry them until golden.
9. Add the tortillas to the sauce while boiling for 10 minutes. Stir until cooked through.
10. Place the tortillas on a plate (5 tortillas each plate).
11. Layer each serving with half the sour cream, shredded chicken, queso fresco, onions and avocados.
12. Serve with 2 eggs any style, refried beans and/or steak.