Chicken Chilaquiles

Ingredients

• 0.3 cup cilantro leaves packed
• 0.5 teaspoon coriander 
• 4 ounces fromage frais 
• 2 large garlic cloves 
• 1 teaspoon ground cumin 
• 1 large jalapeño-halved lengthwise stemmed seeded
• 6 ounces pepper jack cheese shredded
• 6 servings salt and pepper freshly ground
• 1  scallion sliced
• 3 cups meat from a rotisserie chicken shredded cooked at room temperature
• 0.3 cup cup heavy whipping cream sour
• 1.5 pounds tomatillos-husked fresh rinsed halved
• 8 cups bag tortilla chips 
• 2 tablespoons vegetable oil 

Equipment

• food processor
• bowl
• sauce pan
• oven
• blender
• baking pan

Directions

1. Preheat the oven to 45
2. In a blender or food processor, puree the tomatillos, garlic, jalapeo and cilantro until smooth. In a large saucepan, heat the oil until shimmering.
3. Add the cumin and coriander and cook over high heat until fragrant, 30 seconds.
4. Add the tomatillo puree, bring to a boil and cook until the sauce loses its bright green color, 3 minutes. Season with salt and pepper.
5. In a medium bowl, toss the chicken with 3/4 cup of the pepper Jack, the farmer cheese, scallion and half of the tomatillo sauce; season with salt and pepper. In another bowl, toss the tortilla chips with the remaining sauce.
6. Spread half of the chips in an 8-by-11-inch baking dish; top with the chicken and cover with the remaining tortilla chips. Don't pack the chips down. Dollop the sour cream over the chips and sprinkle with the remaining 3/4 cup of pepper Jack.
7. Bake for 15 minutes, or until the cheese is browned.
8. Serve at once.