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Tortillas layered with green salsa (Chilaquiles verdes)

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“This is a dish that is served at Las Bellas Artes, a Mexican restaurant in Elmhurst, Illinois. You can add shredded, cooked chicken or garnish with rings of white onion if you wish.”

Ingredients Nutrition

  • 16 tomatillos, husked,washed,quartered
  • 3 jalapenos, seeded,chopped
  • 1 quart water
  • 1 12 teaspoons salt
  • 14 cup vegetable oil
  • 12 corn tortillas, 6 inches in diameter,cut into eighths
  • 2 cups chihuahua cheese, shredded ((can substitute Monterey jack cheese))
  • sour cream


  1. Place tomatillos, jalapenos and water in a saucepan; cook over medium heat 10 minutes.
  2. Remove with slotted spoon to blender container.
  3. Add 1/2 cup of the cooking water; puree.
  4. Season with salt.
  5. Heat oven to 350°.
  6. Heat 2 T of the oil in a large skillet; add some of the tortillas.
  7. Fry until crisp, about 2 minutes.
  8. Drain on paper towels.
  9. Repeat with remaining oil and tortillas.
  10. Place half the fried tortillas in a greased 8-inch square baking dish; sprinkle half of the cheese over the tortillas, add enough sauce to moisten.
  11. Add another layer of tortillas; moisten with sauce.
  12. Top with remaining cheese.
  13. Bake until hot throughout and the sauce has reduced, about 10 minutes.
  14. Top with dollops of sour cream.

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