INGREDIENTS
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
2
leaves fresh mint
salt
3 cups
shredded cooked chicken
1/4 cup
vegetable oil
12
(6 inch) white corn tortillas, cut into 3 strips
3/4 cup
shredded pepperjack cheese
3/4 cup
shredded Monterey Jack cheese