for the salsa verde:
1-1/2 pounds tomatillos
1 medium sweet onion, coarsely chopped
4 garlic cloves
2 jalapeños, seeded and coarsely chopped
1 bunch cilantro
1/4 cup mint leaves
fine sea salt

for the tortillas:
canola oil
2 roasted chicken breasts, shredded
12 6-inch corn tortillas
8 ounces Swiss or Monterey Jack cheese, shredded

for serving:
sour cream
thinly sliced red onion
cilantro leaves

To make the salsa, remove husks from tomatillos. Wash, core, and chop into small chunks. Add to blender and pulse until completely smooth. Add onion and garlic; blend until smooth. Add jalapeños, cilantro, and mint; blend until smooth. Pour into a saucepan and simmer over medium heat, about 10 minutes. Season with salt.

Preheat oven to 350 degrees F. Brush a 9-by-13 baking dish or four gratin dishes with oil.

Spread a third of the salsa in the bottom of the baking dish. Warm the tortillas, one by one, over a gas flame or in a dry skillet until pliable. Add a small mound of shredded chicken to each tortilla, fold up, and place seam-side down in the baking dish. Once all the tortillas are arranged in the dish, pour over with half the remaining salsa. Save some salsa for serving. Scatter cheese on top. Bake until the cheese is melted and bubbling, about 30 minutes. Serve with additional salsa on the side. Top servings with sour cream, onion slices, and cilantro.

Yield: 4 to 6 servings.

- Recipe courtesy of Gastronomer's Guide

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