4 boneless, skinless chicken breasts
olive oil, salt and pepper
1/2 large onion, diced
3 cloves garlic, minced
2 Serrano chiles, diced (1 jalapeno if you can’t find Serrano chiles)
2 tbsp butter
2 tbsp flour
2 cups chicken broth
2 cups sour cream
1 tsp cumin
1/4 cup chopped cilantro
8 fresh tomatillos, husks removed and cut in half
dash of cayenne pepper
salt and pepper to taste
12 corn tortillas
1 tbsp canola oil
2 cups shredded Monterey Jack cheese
1/2 cup chopped cilantro
Preheat oven to 350 degrees. Pat chicken breasts dry with paper towels and season generously with salt and pepper. Heat a large cast iron skillet over medium heat for a minute or two. Add the oil, let it warm, then cook the chicken breasts on each side for about three minutes. Place the skillet in the oven (or transfer to baking dish if skillet isn’t large enough) and bake for 30 minutes. When chicken is done, take it out and let it cool. Then, shred it with a fork. (Keep the oven on, you’ll use it again!)
While cooking the chicken, melt the butter in a medium saucepan. Throw in the diced Serrano chiles and cook until soft, three or for minutes. Add the garlic and cook for another minute before adding the flour and cooking one more minute. Pour the broth into the pot, whisking constantly until the mixture thickens (this took me about ten minutes). Stir in the sour cream, cumin, cayenne and cilantro. Remove from the heat.
Place halved tomatillos on a foil-lined baking sheet under the broiler and cook until blackened, about 4 minutes per side. Put them in a blender and add the sour cream sauce. Puree until smooth.
Heat the canola oil in a skillet and warm tortillas for about 30 seconds on each side, until soft. Add more oil as needed. Wrap in a cloth to keep warm while you finish all of them.
To assemble, pour about 1 cup of the sour cream sauce in the bottom of a casserole dish. Take each corn tortilla and put in about 1/3 cup shredded chicken, 1 tsp diced onions, and 1 tbsp of the cheese. You can really just eyeball those amounts. Then, roll the tortilla around the filling and place it in the casserole, seam side down. When all tortillas are in the pan, cover with remaining sauce (all of it!) and bake at 350 degrees for 25 minutes until top is brown and bubbling.
Garnish with cilantro and serve!