INGREDIENTS
2
lbs Chicken, cooked
2
small handfuls Cilantro, leaves
4 cloves
Garlic
1
Jalapeno
1
Lime
2
Onions, medium
4
Poblano peppers, medium
1
Red onion rings, Raw
12
Tomatillos, medium large
1
box 1 quart chicken stock-in
2 tsp
Honey
1
Salt and freshly ground black pepper
2 tbsp
Olive oil, extra-virgin
1 tsp
Cumin, ground
1 1/2 cups
Monterey jack cheese
1 1/2 cups
Swiss cheese
12
(6-inch) flour tortillas or 16 (5-inch) corn tortillas, softened over flame or dry skillet
1 cup
Mexican crema, creme fraiche or sour cream