Traditional Chilaquiles

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

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.