INGREDIENTS
1 1/4 lb
roasted skin-on New Mexico green chiles*, such as Hatch; or 10 oz. each roasted Anaheim and poblano chiles*
3 tbsp
olive oil
1 tbsp
butter
6
large garlic cloves, finely chopped
1/2 tsp
salt
1/2 tsp
freshly ground black pepper
3 3/4 cups
reduced-sodium or homemade chicken broth, divided
10
corn tortillas (6 1/2 to 8 in. wide)
2 cups
coarsely shredded white cheddar or Monterey jack, divided
2 1/2 cups
shredded cooked chicken
Sour cream