Chilaquiles Verdes

#1 Comfort food, for me.

Chilaquiles Verdes
Serves 4-6

1 medium onion, quartered
6 whole peeled cloves garlic
2 larger boneless/skinless chicken breast halves

12 serrano chiles
1.5-2 lbs tomatillos, husked
1/2 bunch cilantro
1/2 cup sour cream
1 cup shredded cheddar or melting cheese

Tortilla chips (stale is good)

Boil the chicken with the onion and two cloves garlic. Reserve the stock and vegetables in the pot, and shred the chicken.
Boil the tomatillos for a few minutes, and then add the peppers and rest of the garlic. Boil for about 10 minutes.

Add half the tomatillos, garlic, onion, peppers, and cilantro to a blender with 3/4 cup of the chicken stock. Puree and add to a very large shallow pan.
Repeat, and simmer the sauce for 10 minutes.

Add chicken and sour cream. Season. Once it's all mixed through, mix in the cheese.

Serve with chips (I smash everything together and top with cheese)