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Gluten Free Chilaquiles in Tomatillo Sauce

Gluten and Dairy Free Chilaquiles in Tomatillo Sauce

This recipe combines a fresh tomatillo sauce with crispy baked tortillas, and all of your favorite toppings.
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Course: Breakfast
Prep Time: 5 minutes
Cook Time: 18 minutes


  • 1 Blender
  • 1 Baking Sheet
  • Parchment paper
  • Mixing Bowl


Tomatillo Sauce

  • 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
  • Corn
  • Fresh cilantro


Tomatillo Sauce

  • 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.
  • Enjoy!
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