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Heat a large oven safe skillet over medium high heat. Add the onion, garlic and tomatillos and cook, turning often until charred on all sides, about 5 minutes. You may need to remove the garlic cloves before the onion and tomatillos. Once cooked, turn off the heat and remove everything from the skillet. When cool, remove the skins from the garlic. Return the skillet to medium high heat and add the poblano peppers and jalapeño. Cook, turning often until charred all over, about 5 minutes. Remove the peppers and jalapeño from the heat and place in a bowl, cover with a plate and allow the peppers to steam for 10 minutes. After 10 minutes, peel or scrape off the charred skins and remove seeds. Add the peppers to a blender, along with the onion, garlic and tomatillos, puree until smooth. Set aside this salsa verde. season with salt.
Meanwhile, return the skillet to high heat and add the chicken broth. Bring to a boil and then add the chicken and rice, cover and reduce the heat too low. Simmer for 25 minutes or until the chicken is cooked through.
Pre heat the oven to 425 degrees F.
Once the chicken is cooked, remove the skillet from the heat. Shred the chicken with two forks. Stir in the pureed salsa verde, 4 of the torn tortillas, corn, and cilantro. Top with the remaining 2 tortillas and then cover with cheese.
Transfer to the oven and bake for 15-20 minutes or until the cheese has melted and is bubbly. Serve with sliced avocado and fresh cilantro.