Ingredients
- 4 poblano chilies
- 6 tbsp. vegetable oil, divided
- 24 5 to 6 inch diameter corn tortillas
- 4 cups salsa verde, divided
- 2 cups shredded roast chicken, divided
- 1 1/2 cup sour cream, softened
- 6 oz grated emmenthal or munster or Mexican Chihuahua cheese
- 3 tbsp. chopped cilantro
- Salsa verde
- 3 lbs tomatillos husked and rinsed
- 2 large jalapenos
- 5 small garlic peeled
- 1 1/2 tsp. ground cumin
- 1 1/2 bunches fresh cilantro
- 3/4 cup Italian parsley
- 1/3 cup packed mint
- 1 1/2 tbsp.. vegetable oil
- Salt
Preparation
Step 1
Char chiles under broiler until blackened all over. Enclose in paper bag, let stand 10 minutes. Peel and see, then cut into strips. Preheat oven to 375. Heat 2 tbsp. oil in skillet over medium heat. Add 1 tortilla to skillet. Cook until slightly softened about 15 seconds per side. Transfer to paper towel. Repeat. Spread Salsa Verde on bottom of 10x9 baking dish. Arrange 4 tortillas over salsa. Cover bottom of dish completely and extending up the sides 1 ½ inch. Scatter 1 cup chicken over then ½ poblanos. Spoon ¼ cup sour cream over in small dollops. Repeat 2 more times. Sprinkle cheese on top. Bake until bubbling about 35 minutes. Sprinkle with cilantro.
Salsa verde
Mix first two ingredients in a large sauce pan, cover with water and boil. Reduce heat and simmer about 15 minutes. Remove from heat and let sit for 15 minutes.
Chop tomatillo mixture, garlic, and cumin in processor. Add next 3 ingredients, blend.
Simmer salsa in oil until slightly thickened. About 10 minutes. Add salt to taste