Rating: 4.27 stars
22 Ratings
  • 5 star values: 14
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 1

This is a traditional recipe that is good to eat as breakfast with fried eggs or as a dinner main course with a salad.

Recipe Summary

prep:
20 mins
cook:
1 hr 5 mins
additional:
5 mins
total:
1 hr 30 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C).

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  • 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.

  • 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.

  • 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.

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

Nutrition Facts

297 calories; protein 22.6g; carbohydrates 22.3g; fat 13.2g; cholesterol 62.1mg; sodium 205.3mg. Full Nutrition
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Reviews (15)

Most helpful positive review

Rating: 4 stars
02/17/2013
I've made this one several times. The first time I followed it as written. It was good but pretty soggy and lacked kick Next I added fresh lime juice which really perked it up. Then I tried it with Mission tortilla strips instead of fresh tortillas - OK and not as soggy. Also did it with pre-fab pico de gallo to which I added the tomatillos. Pretty good. And substituted cheddar for the plain Jack - much better than using 2 kinds of Jack as written. Actually it was very tasty any way I made it but always came out soggy. Probably can't fix that though. Because of the sog factor I rate it 3.5 stars rounded up to 4. Read More
(21)

Most helpful critical review

Rating: 3 stars
06/20/2014
They aren't traditional and i can say this since i am mexican we don't add half these things but they're still good just not for my taste since i enjoy my mothers mexican food Read More
(19)
22 Ratings
  • 5 star values: 14
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 1
Rating: 4 stars
02/17/2013
I've made this one several times. The first time I followed it as written. It was good but pretty soggy and lacked kick Next I added fresh lime juice which really perked it up. Then I tried it with Mission tortilla strips instead of fresh tortillas - OK and not as soggy. Also did it with pre-fab pico de gallo to which I added the tomatillos. Pretty good. And substituted cheddar for the plain Jack - much better than using 2 kinds of Jack as written. Actually it was very tasty any way I made it but always came out soggy. Probably can't fix that though. Because of the sog factor I rate it 3.5 stars rounded up to 4. Read More
(21)
Rating: 3 stars
06/20/2014
They aren't traditional and i can say this since i am mexican we don't add half these things but they're still good just not for my taste since i enjoy my mothers mexican food Read More
(19)
Rating: 5 stars
02/20/2013
How did I forget to rate this? We loved this dinner. Amazingly I was able to buy fresh tomatillos in NY in January! This will be repeated many more times. Thanks! Read More
(17)
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Rating: 5 stars
02/22/2013
Never had these before and I now will be having this recipe a ton EXCELLENT!!!!!!! replaces Taco night!!! Read More
(12)
Rating: 5 stars
01/05/2013
This was excellent. I made it first for my friends at work and they raved about it. My family was the second test because they are not cilantro fans including me and we all loved it! I made it exactly as the recipe states. A keeper and something new at least for us! Thanks for a wonderful recipe. Read More
(10)
Rating: 5 stars
07/26/2014
Great flavor. I omitted the mint and ramped up the heat a bit by leaving the seeds in the jalapeno. Could not locate any Poblano peppers the day I went shopping so I used Anaheim peppers (roasted them first & peeled skins) I served hot flour tortillas filled with the shredded chicken and used the this as a sauce then topped with the cheeses. Rolled up and ate like a burrito. The next day I used leftovers for breakfast and added scrambled egg. Yummy both ways! Read More
(9)
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Rating: 4 stars
10/07/2013
My whole family loved this recipe and it was a great way to use our tomatillos. We found it to be a little dry though but it was fine after we added some salsa at the table. If I make it again I'll probably double the tomatillo sauce. I used pepper jack cheese but substituted cheddar cheese for the monterey jack and I wouldn't do that again. The cheddar got pretty tough. Read More
(7)
Rating: 5 stars
02/08/2015
This was not the easiest thing I've ever made but by no means the hardest and was soon worth it in the end. I roasted the tomatillos garlic and peppers for about 20 minutes before blending everything and the flavors really popped! Definitely recommend for a beginner cook looking for a little challenge. Read More
(6)
Rating: 5 stars
04/17/2014
This was fantastic after a little adjusting with spices like thyme and basil it came out great! Read More
(6)