Recipe by Gameface
"This is a traditional recipe that is good to eat as breakfast with fried eggs or as a dinner main course with a salad."
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fresh tomatillos, husks removed
white onion, coarsely chopped
poblano pepper, peeled and seeded
jalapeno pepper, seeded
salt to taste
shredded cooked chicken
12 (6 inch)
white corn tortillas, cut into 3 strips
shredded pepperjack cheese
shredded Monterey Jack cheese
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.
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
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!
Never had these before and I now will be having this recipe a ton EXCELLENT!!!!!!! replaces Taco night!!!
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.
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.
This was fantastic, after a little adjusting with spices like thyme and basil it came out great!
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 119
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