Ingredients
6
6 servings
- •10 tomatillos, husked and rinsed
- •2 fresh jalapeno peppers, sliced
- •⅓ cup chopped cilantro
- •3 cloves garlic, crushed
- •salt and ground black pepper to taste
- •2 tablespoons vegetable oil
- •¾ pound shredded cooked chicken breast, or more to taste
- •½ red onion, thinly sliced
- •⅓ cup sliced black olives, or more to taste
- •2 tablespoons cilantro leaves
- •1 (8 ounce) package tortilla chips, or as needed
- •¼ cup crumbled cotija cheese, or to taste
Instructions
- Place tomatillos in a saucepan with water to cover; bring to a boil. Reduce heat to low; simmer until color begins to lighten and fruit is soft to the touch, 10 to 15 minutes.
- Transfer tomatillos to a food processor or blender. Add jalapenos, 1/3 cup cilantro, garlic, salt, and pepper; blend until smooth. Cover with plastic wrap. Refrigerate at least 2 hours for best flavor.
- Preheat oven to 400 degrees F (200 degrees C).
- Heat oil in a skillet over medium heat. Cook and stir chicken and onion until onions begin to brown, about 10 minutes. Add olives; cook for 5 minutes. Add cilantro; cook and stir until wilted, about 1 minute more. Remove from heat.
- Line the bottom of a 8-inch square casserole dish with 2 to 3 layers of tortilla chips, breaking chips slightly. Add half of the sauce; toss with chips. Top with chicken mixture and the remaining sauce. Sprinkle cotija cheese on top.
- Bake in the preheated oven until tortilla chips are softened, 15 to 25 minutes.
Nutritional Facts
Per 6 servings
- Calories: 384
- Carbohydrate: 30g
- Fat: 21g
- Fiber: 4g
- Protein: 21g
- Sugar: 3g
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