Tomatillo Tortilla Bake

Excerpted from The China Study Cookbook by LeAnne Campbell, PhD

Makes 6 servings

It’s fine to use store-bought baked tortilla chips for this recipe, but I often make my own. I place 8 lightly salted corn tortillas on a baking sheet and bake at 350˚ for 5–8 minutes. Since they are easy to burn, I check them often. Once they are hard and crunchy, I let them cool for 10 minutes before crumbling them.

Tomatillo Tortilla Bake Ingredients

3 cups crumbled baked corn tortilla chips
2 (15-ounce) jars salsa
2 cups corn
2 cups cooked or canned pinto beans
1 1/2 cups Tomatillo Sauce (recipe below)
Diced avocados, for garnish

Tomatillo Sauce Ingredients

2 cups chopped tomatillos, husks removed
1 tablespoon lime juice
1/2 jalapeno, chopped
2 tablespoons chopped fresh cilantro
1 garlic clove, minced
2 tablespoons minced onion
Salt, to taste

To Make the Tomatillo Tortilla Bake

  1. Preheat oven to 350˚F.
  2. In a mixing bowl, combine crumbled tortilla chips, salsa, corn, and beans. Mix well. Spread in the bottom of a 9 × 13-inch nonstick baking dish. Cover with aluminum foil and bake for 30 minutes.
  3. Remove the tortilla bake from the oven and let cool for 15 minutes. Drizzle with tomatillo sauce and top with avocado.

To Make the Tomatillo Sauce

  1. In small saucepan, combine tomatillos, lime juice, and jalapeno. Cook over medium heat until soft, 5–6 minutes.
  2. Transfer tomatillo mixture to a food processor and add cilantro, garlic, and onion. Process until smooth.
  3. Season with salt.

1 Comment

  1. Lori Whitworth said on

    I made this tonight and the whole family loves it. The tomatillo sauce is the best I’ve ever had! Too bad you can’t buy this by the jar full! Thank you for posting this recipe. It will go into our regular rotation of favorites.

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