INGREDIENTS
1
2- to 2 1/2-pound rotisserie chicken
2 cloves
Garlic
1
Onion
1
Poblano pepper
1 lb
Tomatillos
1 14.5 ounce can
Tomatoes
1
Pico de gallo or salsa
1
Kosher salt and black pepper
1 tbsp
Canola oil
3/4 tsp
Cumin, ground
8
6-inch corn tortillas
1 cup
Heavy cream
1 1/4 cups
Monterey jack, grated