Traditional Chilaquiles

1. 1

   Preheat the oven to 375 degrees F (190 degrees C).

2. 2

   Place tomatillos, onion, cilantro, poblano pepper, jalapeño pepper, garlic, mint, and salt in a blender and blend until smooth. Transfer the mixture to a saucepan and bring it to a gentle boil. Reduce the heat to medium-low and simmer, stirring often, until thickened, about 10 minutes. Stir in chicken and simmer until heated through, about 5 minutes more.

3. 3

   Heat oil in a large skillet over medium heat. Fry the tortilla strips in batches until crisp and lightly browned, 5 to 7 minutes. Drain on a paper towel-lined plate.

4. 4

   Layer ½ of the fried tortilla strips in a 2-quart baking dish and spread ½ of the tomatillo sauce over the top. Combine pepper Jack cheese and Monterey Jack cheese in a bowl and sprinkle ½ over the tomatillo sauce. Repeat the layers.

5. 5

   Bake in the preheated oven until the cheese is golden and bubbly, 30 to 35 minutes. Let cool before serving, about 5 minutes.

• Calories 332.62 kcal Moderate
• Protein 22.13 g Good Source
• Carbs 21.1 g Moderate
• Total Fat 19.19 g High
• Saturated Fat 7.08 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 66.01 mg High
• Sodium 640.85 mg High
• Fiber 3.38 g Moderate
• Sugar 2.37 g Low Source
• Added Sugar 0.0 g Low Source
• Calcium 273.55 mg Good Source
• Iron 0.96 mg Low Source
• Potassium 314.75 mg Low Source
• Vitamin A 30.84 mcg_rae Low Source
• Vitamin C 11.27 mg Moderate
• Vitamin D 0.25 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Milk 🥛
• Corn 🌽
• Garlic 🧄
• Onions 🧅