Traditional Chilaquiles

Ingredients

• 0.8 cup cilantro leaves chopped
• 2 leaves mint leaves fresh
• 4 cloves garlic 
• 1  jalapeno seeded
• 0.8 cup monterrey jack cheese shredded
• 0.8 cup pepper jack cheese shredded
• 1  poblano pepper peeled seeded
• 8 servings salt to taste
• 3 cups meat from a rotisserie chicken shredded cooked
• 8  tomatillos fresh
• 0.3 cup vegetable oil 
• 12 6-inch corn tortillas white cut into 3 strips ()
• 1  onion white coarsely chopped

Equipment

• bowl
• frying pan
• paper towels
• sauce pan
• oven
• blender
• baking pan

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