- 1 1/2 – 2 pounds (about 14–16 medium sized) tomatillos, husks removed and rinsed
- 2 jalapeños, seeds removed and roughly chopped
- 6 sprigs cilantro
- 2 cloves garlic
- 2/3 cups milk
- 2 teaspoons salt
- 3 tablespoons oil
- 1/4 – 1/2 cup light sour cream (see Notes)
- 6–8 flour tortillas
- 3 cups cooked chicken, shredded (I use a store bought rotisserie chicken)
- 2 cups Monterrey Jack cheese, grated
- For the sauce: Cut any large tomatillos in half and place all the tomatillos in a steamer. Steam for 15- 20 minutes until the tomatillos are soft and can easily be pierced with a fork. Place steamed tomatillos in a blender with the jalapeño, cilantro, garlic, milk, and salt. Puree until smooth. Heat oil in a large saucepan until very hot, carefully pour in the sauce (oil will bubble) and cook the sauce over high heat for about 5 minutes, whisking to blend, until sauce has thickened slightly. Whisk in sour cream. Let cool slightly.
- To assemble: Spread 1/4 cup sauce in bottom of a 11×7 inch baking dish. Warm tortillas in microwave for 60-90 seconds so they are soft enough to roll. Using your fingers, gently dip each tortilla briefly in the warm sauce, place on a plate, spoon shredded chicken and grated cheese down center of tortilla. Roll up the tortilla and place, seam side down, in the baking dish.
- Cover the tortillas with remaining sauce and top with remaining cheese. Bake at 400 degrees for 20-25 minutes until bubbly and cheese is lightly browned.
I am not wild about sour cream but everyone else in my family is so I use 1/4 cup of sour cream. The sauce will still be creamy without tasting too much of sour cream. If you are a sour cream lover, use the full 1/2 cup for a creamier sauce.
After steaming the tomatillos, I wipe out the saucepan and use it to cook the sauce – saves me from having to wash one more thing (which is huge in my book).