Traditional Chilaquiles

1 . Stage

Preheat the oven to 375 degrees F (190 degrees C).

2 . Stage

Blend tomatillos, onion, poblano pepper, jalapeño 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.

3 . Stage

Heat 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.

4 . Stage

Layer about 1/2 of the fried tortillas in a 2-quart baking dish; spread 1/2 of the tomatillo sauce over tortillas. Mix pepper Jack cheese and Monterey Jack cheese in a bowl; sprinkle 1/2 of the cheese mix over tomatillo sauce. Repeat layers.

5 . Stage

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