This recipe is a huge pain to make. And takes about two and a half hours. But it turns out really good.
The green sauce is made from tomatillos (those things that look like wrapped up green tomatoes) and poblano peppers, which are broiled and mixed in the food processor. The chicken is simmered with onions and garlic and then mixed with cilantro and Monterey jack.
After warming the corn tortillas to make them pliable, you put the filling inside, roll it up, cover it with the sauce and cheese and bake for 20 minutes. Sounds simple, right. Well, it is. It's just time consuming and uses nearly every kitchen implement. It took two runs of the dishwasher to clean up everything.
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