INGREDIENTS
1 1/2 lb
bone-in chicken breast halves, skin removed
1/2
medium white onion, halved crosswise
1
whole garlic clove
1/2 tsp
coarse salt
2 cups
loosely packed fresh cilantro
1 1/2 lb
tomatillos, husked and rinsed
1
jalapeno chile
1
poblano chile
8
six-inch corn tortillas
2 oz
reduced-fat Monterey Jack cheese, grated (about 1 cup)
1/2 cup
sour cream, thinned with 2 tablespoons water