1 pound tomatillos, peeled and quartered
1 yellow onion, peeled and roughly chopped
4 cloves garlic, peeled
1 jalapeño pepper
3 tablespoons extra-virgin olive oil
1 bunch cilantro, stems discarded
1 tablespoon ground cumin
1 tablespoon dried Mexican oregano
Chicken broth, as needed
1 whole roasted or rotisserie chicken, skin discarded and meat pulled from bones
1 (9-ounce) bag tortilla chips
1 cup crumbled queso fresco or feta
Crema, for serving
Pico de gallo, for serving
Heat the oven to 425 degrees.
In a large oven-safe skillet, combine the tomatillos, onion, garlic and jalapeno. Toss with the olive oil and season with salt. Roast until the tomatillos are browned and have given off most of their juice, 15 to 20 minutes.
Stir in the cilantro, cumin and oregano. Discard the stem end of the jalapeño. If the skillet is dry, add chicken broth, 1/4 cup at a time, to moisten. Add the cilantro and pureé with an immersion blender until the mixture is relatively smooth, like a chunky salsa. Add additional chicken broth, if needed.
Add the chicken and tortilla chips, and stir until the chips have been completely coated with sauce and have broken down into a thick paste. Top with queso fresco and return to the oven until the cheese is melted and lightly browned, 10 to 15 minutes. Serve topped with crema and pico de gallo.