Traditional Chilaquiles

Ingredients

• Servings: 8
• 8 fresh tomatillos, husks removed
• 1 white onion, coarsely chopped
• 1 poblano pepper, peeled and seeded
• 1 jalapeno pepper, seeded
• 3/4 cup chopped cilantro
• 4 cloves garlic
• 2 leaves fresh mint
• salt to taste
• 3 cups shredded cooked chicken
• 1/4 cup vegetable oil
• 12 (6 inch) white corn tortillas, cut into 3 strips
• 3/4 cup shredded pepperjack cheese
• 3/4 cup shredded monterey jack cheese

Recipe

Preparation Time: 20 mins Cook Time: 1 hr 5 mins

Ready Time: 1 hr 30 mins


• preheat oven to 375 degrees f (190 degrees c).
• blend tomatillos, onion, poblano pepper, jalapeno 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 vegetable 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 half the fried tortillas in a 2-quart baking dish; spread half the tomatillo sauce over tortillas. mix pepperjack cheese and monterey jack cheese in a bowl; sprinkle half over tomatillo sauce. repeat layers.
• bake in preheated oven until cheese is golden and bubbly, 30 to 35 minutes. allow to cool 5 minutes before serving.