Green Chilaquiles

1. 1

   Place the tomatillos in a saucepan and add enough water to cover them; bring to a boil. Reduce the heat to low and simmer until the color starts to lighten and the fruit feels soft to the touch, 10 to 15 minutes.

2. 2

   Transfer the tomatillos to a food processor or blender. Add the jalapenos, 1/3 cup cilantro, the garlic, salt, and pepper; blend until smooth.

3. 3

   Cover with plastic wrap. Refrigerate for at least 2 hours for best flavor.

4. 4

   Preheat the oven to 400 degrees F (200 degrees C).

5. 5

   Heat the oil in a skillet over medium heat. Cook and stir the chicken and onion until the onions start to brown, about 10 minutes.

6. 6

   Add the olives; cook for 5 minutes.

7. 7

   Add the cilantro; cook and stir until wilted, about 1 minute more. Remove from the heat.

8. 8

   Line the bottom of an 8-inch square casserole dish with 2 to 3 layers of tortilla chips, slightly breaking the chips. Add half of the sauce and toss with the chips. Top with the chicken mixture and the remaining sauce. Sprinkle cotija cheese over the top.

9. 9

   Bake in the preheated oven until the tortilla chips are softened, 15 to 25 minutes.

• Calories 400.01 kcal High
• Protein 18.65 g Good Source
• Carbs 34.62 g Moderate
• Total Fat 22.56 g High
• Saturated Fat 4.36 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 49.42 mg Moderate
• Sodium 651.8 mg High
• Fiber 2.82 g Moderate
• Sugar 2.46 g Low Source
• Added Sugar 0.0 g Low Source
• Calcium 126.47 mg Low Source
• Iron 0.93 mg Low Source
• Potassium 267.52 mg Low Source
• Vitamin A 40.21 mcg_rae Low Source
• Vitamin C 14.42 mg Moderate
• Vitamin D 0.04 mcg Low Source

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

• Milk 🥛
• Wheat 🌾
• Gluten
• Garlic 🧄
• Onions 🧅