Ingredients
8
8 servings
- •8 fresh tomatillos, husks removed
- •1 white onion, coarsely chopped
- •1 poblano pepper, peeled and seeded
- •1 jalapeno pepper, seeded
- •¾ cup chopped cilantro
- •4 cloves garlic
- •2 leaves fresh mint
- •salt to taste
- •3 cups shredded cooked chicken
- •¼ cup vegetable oil
- •12 (6 inch) white corn tortillas, cut into 3 strips
- •¾ cup shredded pepper Jack cheese
- •¾ cup shredded Monterey Jack cheese
Instructions
- Preheat the oven to 375 degrees F (190 degrees C).
- Blend tomatillos, onion, poblano pepper, jalapeño pepper, cilantro, garlic, mint, and salt in a blender until smooth. Transfer mixture to a saucepan and bring to a gentle boil. Reduce heat to medium-low and simmer until thickened, stirring often, about 10 minutes. Add chicken to tomatillo sauce and continue to simmer until chicken is heated through, about 5 minutes more.
- Heat oil in a large skillet over medium heat. Fry tortilla strips in batches until crisp and lightly browned, 5 to 7 minutes. Drain on a paper towel-lined plate.
- Layer about 1/2 of the fried tortillas in a 2-quart baking dish; spread 1/2 of the tomatillo sauce over tortillas. Mix pepper Jack cheese and Monterey Jack cheese in a bowl; sprinkle 1/2 of the cheese mix over tomatillo sauce. Repeat layers.
- Bake in the preheated oven until cheese is golden and bubbly, 30 to 35 minutes. Allow to cool before serving, about 5 minutes.
Nutritional Facts
Per 8 servings
- Calories: 297
- Carbohydrate: 22g
- Fat: 13g
- Fiber: 4g
- Protein: 23g
- Sugar: 3g
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