Ingredients
1/2
lb fresh tomatillos, husks discarded and tomatillos rinsed and quartered
3
fresh green serrano chiles, coarsely chopped (including seeds)
1/4
cup chopped white onion
3
garlic cloves, quartered
3/4
tsp salt, or to taste
3
tbsp finely chopped fresh cilantro
1
to 2 tbsp vegetable oil
12
(4-inch) corn tortillas (see cooks\' note, below)
1
cup shredded cooked chicken (from 1 chicken breast half)
2
to 3 tbsp crema or crème fraîche
1/3
cup finely chopped white onion
1/3
cup finely crumbled queso fresco (Mexican fresh cheese)
Directions
2.
Purée tomatillos, chiles, onion, garlic, salt, and water in a blender until smooth.
3.
Heat oil in a 10-inch heavy skillet over moderate heat until hot but not smoking, then carefully add tomatillo purée (oil will splatter) and simmer, stirring, until thickened, 8 to 10 minutes. Stir in cilantro and simmer 1 minute. Transfer to a small bowl.
5.
Put oven rack in middle position and preheat oven to 200°F.
6.
Heat 1 tablespoon oil in cleaned dried skillet over moderate heat until hot but not smoking, then briefly cook tortillas, 3 at a time, until softened and hot but still pale, about 10 seconds per side, adding more oil if necessary. Transfer tortillas with tongs to paper towels to drain briefly, then to a large shallow baking pan in oven to keep warm, arranging tortillas in one layer (overlapping slightly if necessary) and covering pan with foil.
7.
Spread each warm tortilla with about 1 teaspoon salsa, then top sparingly with a few shreds of chicken. Thin crema with a little water and drizzle over chicken, then sprinkle with onion and cheese. Serve immediately.
9.
If you can\'t find 4-inch tortillas, you can buy larger ones and trim them using a 4-inch cookie cutter or a paring knife.
10.
Salsa can be made 2 days ahead. Cool, uncovered, before chilling, covered. Reheat to warm.
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