![Chicken Chilaquiles](https://cdn.statically.io/img/www.foodandwine.com/thmb/cicTCVNDnPLJWhyseovZrpIAXg8=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/chicken-chilaquiles-xl-r-200302-eb8442643e8f4fc9a446cf1884fd1cb1.jpg)
Ingredients
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1 1/2 pounds fresh tomatillos—husked, rinsed and halved
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2 large garlic cloves
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1 large jalapeño—halved lengthwise, stemmed and seeded
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1/4 cup packed cilantro
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2 tablespoons vegetable oil
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1 teaspoon ground cumin
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1/2 teaspoon coriander
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Salt and freshly ground pepper
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1 pound shredded cooked chicken (3 cups), at room temperature
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1 1/2 cups shredded pepper Jack cheese (6 ounces)
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1/2 cup farmer cheese (4 ounces)
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1 scallion, sliced
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One 6-ounce bag tortilla chips (8 cups)
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1/4 cup sour cream
Directions
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Preheat the oven to 450°. In a blender or food processor, puree the tomatillos, garlic, jalapeño and cilantro until smooth. In a large saucepan, heat the oil until shimmering. Add the cumin and coriander and cook over high heat until fragrant, 30 seconds. Add the tomatillo puree, bring to a boil and cook until the sauce loses its bright green color, 3 minutes. Season with salt and pepper.
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In a medium bowl, toss the chicken with 3/4 cup of the pepper Jack, the farmer cheese, scallion and half of the tomatillo sauce; season with salt and pepper. In another bowl, toss the tortilla chips with the remaining sauce.
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Spread half of the chips in an 8–by–11–inch baking dish; top with chicken and cover with the remaining tortilla chips. Don't pack the chips down. Dollop the sour cream over the chips and sprinkle with the remaining 3/4 cup of pepper Jack. Bake for 15 minutes, or until the cheese is browned. Serve at once.