Let's shake up Taco Tuesday! Gluten Free Chilaquiles in Tomatillo Sauce gives you all that you love about your favorite food day of the week, but with a twist.
I love have recipes that I can make some of the components ahead of time. This composed dish is the perfect make ahead for nights when you don't have time to cook an elaborate meal, while also being the ultimate brunch dish.
A Breakfast Classic
Crispy, crunchy, tangy, Gluten Free Chilaquiles in Tomatillo Sauce are like a fiesta for your tastebuds. The best part the fresh, verdant sauce that takes these over the top can be made ahead of time and used for other dishes.
Chilaquiles are a classic Mexican breakfast food. They very region by region, and even family to family. They always start the same though, with a layer of crispy, crunchy, fried tortillas.
We're taking that classic and updating it with a healthy redo by baking the tortillas. Use whatever brand of favorite Gluten Free tortillas you like. While this dish is a common breakfast item it's just as ideal for a breakfast for dinner, lunch, or brunch.
What makes this dish so special is the bright, tart, tangy fresh tomatillo sauce. While tomatillos are commonly confused with the green tomato, they're actually a member of the gooseberry family. They bring instant pop and acidity that works well with toppings such as carnitas, leftover shredded pork, creamy refried beans, and a decadent fried egg begging to be popped.
My favorite part of this sauce is how easy it is. All of the ingredients go into the blender; no cooking required! In addition it made a large batch of sauce. You can freeze it and pull it out the next time the craving for chilaquiles hits.
Gluten Free Chilaquiles in Tomatillo Sauce Made Easy
Aside from baking up your tortillas, this recipe couldn't be easier. The only question is, are you serving this with margaritas?
- The sauce is boss! No need to heat up the oven. Add all of the ingredients for the tomatillo sauce to your blender and let her rip. Allow it to blend until smooth.
- This recipe makes a lot of sauce. You can portion it out into ziplock bags and freeze it.
- To make your chilaquiles cut four Gluten Free tortillas into quarters. Add them to a baking sheet lined with parchment paper.
- Bake the tortillas at 400 degrees for 15-20 minutes until they are light and crispy. They will get crisper as they cool.
- Add 3 tablespoons of the tomatillo sauce to a large bowl with the chips. Toss to combine.
- Have fun with your toppings! This is a great way to use any sort of leftover meat. I used leftover carnitas for my Gluten Free Chilaquiles in Tomatillo Sauce. Refried beans, corn, Dairy Free cheese, and a fried egg finished it off.
Are you looking for more breakfast ideas? Make sure to check out my recipe for Gluten Free Breakfast Tacos. Now let's get cooking!
Gluten and Dairy Free Chilaquiles in Tomatillo Sauce
- 1 Blender
- 1 Baking Sheet
- Parchment paper
- Mixing Bowl
- 1 lbs tomatillos, husks removed, washed
- 1 shallot
- 1 garlic clove
- 2 tsp kosher salt
- 4 limes, juiced
- 1 ½ cups fresh cilantro
- 1 avocado
- ¼ tsp black pepper
- ½ poblano pepper, seed removed
- 4 Gluten Free tortillas, cut into 4 per serving
- cooked meat such as carnitas, pulled pork, shredded chicken
- refried beans
- fried egg
- Dairy Free cheese
- Fresh cilantro
- Add all of the ingredients to a blender.
- Blend until smooth.
- This recipe makes quite a bit of sauce. You can portion it out and freeze it for later use.
- Preheat your oven to 400 degrees. Line a baking sheet with parchment paper and set aside.
- 4 quartered tortillas equals 1 serving.
- Add your quartered tortillas to the baking sheet.
- Bake for 15-20 minutes until browned and crispy.
- Add the chips to a bowl along with about 3 tablespoons of the sauce. Toss to combine.
- To build your chilaquiles place the sauced chips on a plate.
- Add your favorite toppings.