INGREDIENTS
2
chicken breasts
1
chile
6 6-inches
corn tortillas
1/2 cup
fresh cilantro leaves
2 cloves
garlic
1/2 cup
mexican crema
1 cup
monterey jack cheese
6 servings
salt and pepper
1
serrano chile
9
tomatillos
1/4 cup
vegetable oil
1/2 medium
white onion