Equipment
- Garlic Press
- 9x13 Pan
Ingredients
- 4 teaspoons vegetable oil
- 1 chopped onion
- ½ teaspoon cumin
- 3 minced cloves of garlic
- 1½ cups chicken broth
- 1 pound chicken breasts
- 1½ pounds tomatillos with husks and stems removed
- 3 poblano chiles cut in half lengthwise with seeds removed
- 2 teaspoons sugar
- salt and pepper to taste
- ½ cup chopped cilantro
- 8 ounces shredded pepper jack cheese
- 12 (6 inch) corn tortillas
- cooking spray
- sour cream
Instructions
- Heat oil (2 teaspoons of it) in a saucepan over medium heat until it starts bubbling. Add the onion and cook for about 5 minutes, until they are soft. Add the cumin and 2 of the minced cloves of garlic and stir together for 30 seconds. Put the heat down to low and mix in the chicken broth. Add the chicken and cover the saucepan with a lid, simmer for 15-20 minutes, flip the chicken halfway through. When the chicken registers 160° F with a thermometer, take it out and put it in the fridge to cool. Be sure to keep 1/4 cup of the liquid from the saucepan to keep for later.
- Coat the tomatillos and poblanos with 2 teaspoons of oil. Put them on a baking sheet lined with foil. Broil in oven on the top rack for 5-10 minutes, rotate the tray midway through. The tomatillo and poblano peppers will be softer and appear blackened, take them out of the oven and let them cool. Remove the skins from the poblano peppers. Put the tomatillos and poblano peppers to a food processor. Add sugar, 1 teaspoon of salt, the remaining clove of minced garlic, and the 1/4 cup of saved liquid from the chicken saucepan. Pulse in the food processor until left with a chunky sauce. Feel free to add more salt and pepper according to your taste preference.
- Shred the cooled chicken with forks until it is fine enough to be eaten with your denture. Mix the shredded chicken together with the cilantro and a little more than half the pepper jack cheese.
- Take the tortillas and spray both sides with cooking spray, bake them at 350° F on a baking sheet until soft, about 2-4 minutes. Take a 9x13 baking pan and spread 3/4 cup of the tomatillo sauce on the bottom of it. Place 1/3 cup of the chicken mixture in each tortilla and roll tightly, placing each tortilla in the 9x13 baking pan, try to put the seam facing down. Pour the rest of the tomatillo sauce evenly over the top, try to make sure everything is covered in the sauce, we want that flavor everywhere. Cover the top with the rest of the pepper jack cheese and cover the pan with foil. Bake at 450° F for 15-20 minutes. Top with sour cream and eat!
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