Chicken Chilaquiles with Salsa Verde

Ingredients

• 6 tomatillos, husked and halved
• 1 large onion, cut into 8 pieces
• 1 jalapeno, stemmed, cored and halved lengthwise (remove seeds for less heat)
• 1 large clove garlic, peeled
• 2 tablespoons vegetable oil, plus more for frying
• Kosher salt and freshly ground black pepper
• 1/2 cup chicken broth
• 10 corn tortillas, each cut into 1/2-inch strips
• 1 1/2 cups shredded cooked chicken
• 1/4 cup crumbled queso fresco cheese
• 1/4 cup roughly chopped fresh cilantro, for serving
• Dollop sour cream, optional

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