Ingredients
2-3 pounds tomatillos, husked
1 large jalapeño, halved
1/4 cup extra-virgin olive oil, plus more for frying
Salt & freshly ground pepper
16 corn tortillas
3 cups shredded cooked chicken (rotisserie or otherwise)*
1 1/2 cups shredded sharp cheddar cheese
1/2 cup crumbled queso fresco, plus more for serving
Sour cream, lime wedges and chopped cilantro, onion and tomatoes, for serving
Preparation
