INGREDIENTS
9
tomatillos, husked and rinsed
1/2
medium white onion
1
serrano chile
1
yellow chile (guero)
2 cloves
garlic
1/2 cup
fresh cilantro leaves, loosely packed
Salt and freshly ground black pepper
1/4 cup
vegetable oil
6
(6-inch) corn tortillas
2
store-bought rotisserie chicken breasts, skinned and shredded (to yield 1 1/2 cups)
1/2 cup
Mexican crema or sour cream
1 cup
shredded Monterey Jack cheese