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by Jul 7, 2019Ethnic, Mexican


I had always heard this dish referenced in cooking shows and wanted to try it. Traditionally it is a breakfast or brunch dish, and is a great way to use up leftover chips and salsas. I made it as a dinner meal with some beans and rice.


  • 8 fresh tomatillos, husks removed
  • 1 white onion, coarsely chopped
  • 1 poblano pepper, peeled and seeded
  • 1 jalapeno pepper, seeded
  • 3/4 cup chopped cilantro
  • 4 cloves garlic
  • 3 cups shredded cooked chicken
  • 1/4 cup vegetable oil
  • 1 1/2 cups shredded Mexican blend cheese
  • 1 bag of your favorite tortilla chips
  • salt to taste

Homemade Chips

  • 12 (6 inch) white corn tortillas, cut into 3 strips



  1. Preheat oven to 375 degrees F.
  2. In a blender (or with an imersion blender) blend tomatillos, onion, poblano pepper, jalapeno pepper, cilantro, garlic, and salt in a blender until smooth.
  3. Transfer mixture to a saucepan and bring to a low boil. Reduce heat to medium-low and simmer until thickened, stirring often, about 10 minutes.
  4. Add chicken to the sauce and continue  to simmer until chicken is heated through, about 5 minutes.
  5. Line the bottom of your pan with a layer of the tortilla chips.
  6. Spread half the chicken mixture over the chips and then sprinkle with half of the cheese and then repeat layers.
  7. Bake in preheated oven until cheese is golden and bubbly, 30 to 35 minutes. Allow to cool 5 minutes before serving.

To Make Your Own Chips:

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.

Would probably also be good with some re-fried beans and Mexican rice on the side, or adding some black beans and/or corn to the chicken mixture.



Ready In:

1 hrs 30 min