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Step 1
Preheat the oven to 350°F
Step 2
To make the sauce, heat 2 tablespoons of the olive oil in a medium saucepan over medium-high heat
Step 3
Add the tomatillos, garlic, jalapenos or serranos and spring onion, season with salt and cook, stirring occasionally, until the vegetables get a little color, about 1 to 2 minutes
Step 4
Add the stock or water, bring to a boil and cook until the tomatillos turn a deep, dark green, about 2 to 3 minutes
Step 5
Remove the mixture from the heat and pour it into a blender, reserving the saucepan
Step 6
Add the cilantro and epazote to the blender and blend until smooth
Step 7
Heat 2 tablespoons of the olive oil in the reserved saucepan over medium heat
Step 8
Pour in the sauce and bring to a boil
Step 9
Stir in the heavy cream, check the seasonings and keep warm
Step 10
In a large skillet, add the remaining 2 tablespoons olive oil and semi-fry the tortillas until they are soft, about 30 seconds per side
Step 11
Fill the tortillas with the pulled chicken, roll them up and place in a medium roasting pan or casserole dish
Step 12
Top with three-quarters of the sauce and half the cheese
Step 13
Bake for 5 minutes or until the cheese is melted
Step 14
Top with the remaining cheese and bake until the cheese is melted, about 5 minutes more
Step 15
Add the remaining sauce and garnish with the white onion, sour cream and Cotija cheese