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Prep Time: 20 Minutes Cook Time: 65 Minutes |
Ready In: 85 Minutes Servings: 8 |
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This is a traditional recipe that is good to eat as breakfast with fried eggs or as a dinner main course with a salad. Ingredients:
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 |
Directions:
1. Preheat oven to 375 degrees F (190 degrees C).
2. 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.
3. 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.
4. 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.
5. Bake in preheated oven until cheese is golden and bubbly, 30 to 35 minutes. Allow to cool 5 minutes before serving.
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