Low Carb Green Chilaquiles

INGREDIENTS

For the Salsa Verde

• 3 jalapeños stems and seeds removed
• 10 Tomatillos
• 1/2 white onion
• water
• 1/2 cup cilantro
• 2 cloves garlic
• juice of 1/2 lime (about 1 tablespoon)
• 1 teaspoon salt

For the Chilaquiles

• 1 Mr Tortilla Crunchy Chips 8 oz 
• 2 1/2 tablespoons olive oil
• 1/4 teaspoon kosher salt
• 1/4 cup cotija cheese
• 1 tablespoon chopped cilantro
• 2 tablespoons diced white onions
• 1/4 cup sour cream or Mexican crema

INSTRUCTIONS

1. Make the salsa verde by adding the tomatillos, jalapenos, and onion to a medium saucepan or pot. Fill the saucepan with enough water to cover the tops of the tomatillos.
2. Bring water to a boil over high heat, reduce heat to low, cover, and simmer for 10 minutes.
3. Transfer the tomatillos, jalapenos, and onion to a blender.
4. Add cilantro, garlic, lime juice and salt. Blend until smooth and set aside.
5. Heat olive oil in a large skillet over medium heat.
6. Add Mr Tortilla crunchy chips  and sauté until the tortillas are lightly fried.
7. Add in the salsa verde and toss together to coat all the chips.
8. Serve immediately and garnish with cotija cheese, cilantro, and Mexican crema.