INGREDIENTS
4 cups
Chicken, roast
1 cup
Cilantro, packed leaves
1 clove
Garlic
1
Jalapeno chile
2 cups
Romaine lettuce
1/2 lb
Tomatillos - husks removed
1
White onion, small
1
Salt and pepper
1/2 cup
Vegetable oil
1 tsp
Cumin, ground
10
6-inch corn tortillas, small
6 oz
Monterey jack
3/4 cup
Sour cream