INGREDIENTS
2
Rotisserie chicken breasts, store-bought
1
Chile, yellow
1/2 cup
Cilantro, fresh loosely packed leaves
2 cloves
Garlic
1
Serrano chile
9
Tomatillos
1/2
White onion, medium
1
Salt and freshly ground black pepper
1/4 cup
Vegetable oil
6
(6-inch) corn tortillas
1/2 cup
Mexican crema or sour cream
1 cup
Monterey jack cheese