Chicken Chilaquiles with Tomatillo Sauce

• 6 tomatillos, husked and halved
• 1 large onion, cut into 8 pieces
• 1 jalapeno, stemmed, cored and halved lengthwise (remove seeds for less heat)
• 1 large clove garlic, peeled
• 2 tablespoons vegetable oil, plus more for frying
• Kosher salt and freshly ground black pepper
• 1/2 cup chicken broth
• 10 corn tortillas, each cut into 1/2-inch strips
• 1 1/2 cups shredded cooked chicken
• 1/4 cup crumbled queso fresco cheese
• 1/4 cup roughly chopped fresh cilantro, for serving
• Dollop sour cream, optional

1. 1.
2. Preheat the oven to 400F.
3. Place the tomatillos, onion, jalapeno and garlic on a baking sheet.
4. Drizzle 2 tablespoons oil over the vegetables and toss to coat.
5. Sprinkle with salt and roast until the vegetables soften and start to brown, about 30 minutes.
6. Transfer the vegetables to a blender, add the broth and puree.
7. Season with salt.
8. 2.
9. Heat 1/2 inch of oil in a Dutch oven over medium-high heat.
10. When hot, add the tortilla pieces in batches and fry until golden brown and crispy, about 1 1/2 minutes per batch.
11. Drain on paper towels and season with salt.
12. 3.
13. Carefully pour out the oil from the pan and return the pan to medium heat.
14. Add about 1 1/2 cups of the tomatillo puree (you will have some leftover) and cook until slightly thickened, 4 to 5 minutes.
15. Add the chicken and toss to coat.
16. Add the tortillas and gently stir until they are coated.
17. Divide the mixture among 4 shallow bowls and top with queso fresco and cilantro and a dollop of sour cream if using.

onion, clove garlic, vegetable oil, kosher salt, chicken broth, corn tortillas, chicken, fresco cheese, fresh cilantro, sour cream

Taken from www.foodnetwork.com/recipes/food-network-kitchens/chicken-chilaquiles-with-tomatillo-sauce.html (may not work)