INGREDIENTS
8
Chicken thighs (about 2 pounds), skinless boneless
1 cup
Cilantro, fresh
8
Garlic cloves
1 15 ounce can
Tomatoes, organic whole
2 cups
White onion
3 tbsp
Lime juice, fresh
1 7 ounce can
Salsa verde
1/2 tsp
Kosher salt
1/4 tsp
Red pepper, ground
2 tbsp
Canola oil
1
Cooking spray
1 tsp
Cumin, ground
12
(6-inch) corn tortillas
3 oz
Pepper-jack cheese
6 tablespoons Mexican crema