INGREDIENTS
2 tbsp
olive oil
1/2
onion, quartered
1
poblano chile, halved
2 lb
tomatillos (about 20 medium), husks removed, rinsed
2
serrano chiles, chopped
3
garlic cloves, smashed
1 cup
homemade chicken stock or low-sodium chicken broth
1/2 cup
cilantro leaves with tender stems, chopped
1 tbsp
fresh lime juice
Kosher salt
1/2
rotisserie chicken, skin removed, meat shredded
1/2 tsp
ground coriander
1/4 tsp
red pepper flakes
Kosher salt
1 cup
vegetable oil
8
6-inch flour tortillas
8 oz
shredded monterey jack cheese (thinly shredded)
2 oz
Cotija cheese, finely grated for serving
1/2 cup
crème fraîche
1 tbsp
milk or water
1/2
red onion, thinly sliced
fresh cilantro to garnish