Chilaquiles Verdes

INGREDIENTS

• 2 jalapeños
• 2 boneless, skinless chicken breasts
• 1 handful of cilantro leaves
• 1 large red onion cut in 1/2-inch slices
• 3 pounds tomatillos in the husk
• 1 lime
• 8 cloves of garlic, unpeeled
• 1 quart chicken stock (preferably homemade)
• 12 corn tortillas
• Salt and olive oil, as needed
• 1/2 cup crumbled cotija cheese
• 1 heaping spoonful of crema or sour cream
• Cilantro leaves, for garnish
• 1 cup (or more if you like) queso fresco in large crumbles (1/2- to 1-inch pieces), or shredded monterrey jack