Traditional Chilaquiles

What You'll Need

• 8 fresh tomatillos, husks removed
• salt to taste
• three 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
• one white onion, coarsely chopped
• one poblano pepper, peeled and seeded
• one jalapeno pepper, seeded
• 3/4 cup chopped cilantro
• foor cloves garlic
• tow leaves fresh mint

How to Make It

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.
3. Transfer mixture to a saucepan and bring to a gentle boil.
4. Reduce heat to medium-low and simmer until thickened, stirring often, about 10 minutes.
5. Add chicken to tomatillo sauce and continue to simmer until chicken is heated through, about 5 minutes more.
6. Heat vegetable oil in a large skillet over medium heat.
7. Fry tortilla strips in batches until crisp and lightly browned, 5 to 7 minutes.
8. Drain on a paper towel-lined plate.
9. Layer about half the fried tortillas in a 2-quart baking dish; spread half the tomatillo sauce over tortillas.
10. Mix pepperjack cheese and Monterey Jack cheese in a bowl; sprinkle half over tomatillo sauce.
11. Repeat layers.
12. Bake in preheated oven until cheese is golden and bubbly, 30 to 35 minutes.
13. Allow to cool 5 minutes before serving.