Ingredients

• 10 tomatillos , husked and rinsed
• 2 freshs jalapeno peppers , sliced
• 0.33 cups chopped cilantro
• 3 cloves garlic , crushed
• salt and ground black pepper to taste
• 2 tablespoons vegetable oil
• 0.75 pounds shredded cooked chicken breast , or more to taste
• 0.5 reds onion , thinly sliced
• 0.33 cups sliced black olives , or more to taste
• 2 tablespoons cilantro leaves
• 1 , 8 ounce
• 0.25 cups crumbled cotija cheese , or to taste

Instructions

1. 1 Place tomatillos in a saucepan with water to cover; bring to a boil. Reduce heat to low; simmer until color begins to lighten and fruit is soft to the touch, 10 to 15 minutes.
2. 2 Transfer tomatillos to a food processor or blender. Add jalapenos, 1/3 cup cilantro, garlic, salt, and pepper; blend until smooth. Cover with plastic wrap. Refrigerate at least 2 hours for best flavor.
3. 3 Preheat oven to 400 degrees F (200 degrees C).
4. 4 Heat oil in a skillet over medium heat. Cook and stir chicken and onion until onions begin to brown, about 10 minutes. Add olives; cook for 5 minutes. Add cilantro; cook and stir until wilted, about 1 minute more. Remove from heat.
5. 5 Line the bottom of a 8-inch square casserole dish with 2 to 3 layers of tortilla chips, breaking chips slightly. Add half of the sauce; toss with chips. Top with chicken mixture and the remaining sauce. Sprinkle cotija cheese on top.
6. 6 Bake in the preheated oven until tortilla chips are softened, 15 to 25 minutes.

Nutrition per serving