Salsa Verde:
- 12 tomatillos, husked and rinsed
- 2 jalapeno peppers, stemmed1 onion, quartered
- Splash white vinegar
- Water1 teaspoon
- ground cumin
- ½ bunch fresh cilantro leaves, coarsely chopped
- 2 limes,
- juicedSalt
Make the salsa:Put the tomatillos, jalapenos, and onion in a saucepan with the vinegar and water to cover.Bring to a boil, reduce the heat and poach until the tomatillos are soft, about 10 minutes.Drain.Put the vegetables in a blender, add the cumin, and puree.Add the cilantro, lime juice, and salt, and pulse to combine.Set aside.
Filling:
- 3 poblano peppers
- Extra-virgin olive oil
- 1 onion, diced
- 3 garlic cloves, minced
- 1½ teaspoons ground cumin
- ¼ cup all-purpose flour
- 4 cups canned chicken stock or 1 (32oz) carton
- 1 deli roasted chicken, about 3 pounds, boned and shredded
- Leaves from ½ bunch of fresh cilantro, chopped
- Salt and freshly ground pepper
- 12 large corn tortillas
- 1/2 lb. Monterey jack cheese
Place the poblano peppers directly over the flame on a gas stove and cook, turning with tongs, until the skin is charred and blackened.Skin the peppers; then seed, core, and dice them.
Heat a 2 count of olive oil in a medium saucepan over medium heat.Add the onion and cook until softened and caramelized, 5 to 7 minutes.Add the garlic and cook 1 minute.Stir in the cumin and cook 1 minute.Then sprinkle on the flour and cook, stirring, 1 more minute.Gradually pour in the stock, stirring constantly.Bring to a simmer, stirring to make sure the flour doesn’t stick to the bottom of the pan; the liquid will thicken.Fold in the chicken, diced peppers, and cilantro, and season well with salt and pepper.
To Assemble:Preheat the oven to 350 degrees.Use a large baking dish.Dip a tortilla into the tomatilla salsa and put it on a cutting board.Put a big scoop of the chicken mixture in the center and sprinkle with a little of the cheese, roll the tortilla like a cigar to enclose the filling.Use a spatula to place it seam side down in the baking dish.Continue to fill all of the tortillas and put them in a baking dish.Pour the remaining tomatilla salsa over the top and sprinkle with the remaining cheese.Bake uncovered for about 30 minutes until bubbly and cracked on top.Serve hot with guacamole and sour cream.
