• prep: 0 hr
• cook: 0 hr
• total: 0 hr

servings:

• 2 tablespoons olive oil
• 1/2 onion, quartered
• 1 poblano chile, halved
• 2 pounds 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 tablespoon fresh lime juice
• Kosher salt
• 1/2 rotisserie chicken, skin removed, meat shredded
• 1/2 teaspoon ground coriander
• 1/4 teaspoon red pepper flakes
• 1 cup vegetable oil
• 8 6-inch flour tortillas
• 8 ounces shredded monterey jack cheese (thinly shredded)
• 2 ounces Cotija cheese, finely grated for serving
• 1/2 cup crème fraîche
• 1 tablespoon milk or water
• 1/2 red onion, thinly sliced
• fresh cilantro to garnish

Click Here For Step-By-Step Instructions