Ingredients
- 4 cups salsa verde*
- 1 cup Mexican Crema (subsitute for heavy cream or crème fraiche)
- 12 fresh corn tortillas or 6-inch store-bought corn tortillas
- 1/4 cup vegetable or light olive oil if using store-bought tortillas
- 4 cups cooked shredded chicken
- 1 1/2 cups (about 6 ounces) shredded Chiuhuahua or Emmental or Meunster cheese
- 1 cup finely chopped white onion
- 1/3 cup chopped cilantro
- 2 pounds tomatillos
- 2 jalapeños
- 3 small garlic cloves
- 1 teaspoon ground cumin
- 1 bunch cilantro
- 1 tablespoon vegetable oil
- 1 tablespoon salt or to taste
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