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- 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 to taste
- 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
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|Serving Size 1/8 of a recipe|
|Amount Per Serving|
|Total Fat 13.2g|
|Saturated Fat 5.6g|
|Total Carbohydrate 22.3g|
|Dietary Fiber 3.7g|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|