Instructions

• Preheat the oven to 350° F and lightly grease a 9×13 baking dish.
• Sprinkle the chicken breasts on each side with salt and black pepper.
  1 tsp kosher salt, 1 tsp black pepper
• Heat safflower oil with butter in a skillet over medium heat. When it shimmers, add the chicken and cook each side for 6-7 minutes until golden and cooked through.
  1 tbsp safflower oil, 2 tbsp unsalted butter
• Place the chicken in the oven and bake uncovered for 25 minutes or until an inserted thermometer reads 165°F. Remove and let cool, then shred with forks.
• In a medium pot, melt the butter on medium-low. Add tomatillos and Serrano chiles and cook for 4-5 minutes until soft.
  2 tbsp unsalted butter, 6 fresh tomatillos, 2 Serrano chiles
• Add minced garlic and cook for 30 seconds.
  2 cloves garlic
• Whisk in flour, cumin, salt, and cayenne; cook for 1 minute until fragrant.
  2 tbsp all-purpose flour, 1 tsp ground cumin, 0.5 tsp kosher salt, dash cayenne
• Pour in chicken broth while whisking and cook for 2-3 minutes until thickened.
  2 cups chicken broth
• Stir in sour cream and chopped cilantro, then remove from heat and puree sauce until smooth.
  2 cups sour cream, 0.25 cup chopped cilantro
• Heat safflower oil in skillet on medium-low; warm tortillas one at a time, keep wrapped to stay warm.
  2 tbsp safflower oil, 12 corn tortillas
• Spoon shredded chicken, diced onion, and cheese into tortillas, roll, place seam-side down in baking dish. Cover with remaining sauce and cheese. Bake at 350°F for about 20 minutes until bubbly and browned. Serve topped with chopped cilantro.
  0.5 medium onion, 3 cups shredded Monterey Jack cheese, 0.25 cup chopped cilantro, 0.5 cup chopped cilantro