Salsa Verde:
Make the salsa: Put the tomatillos, jalapenos, and onion in a saucepan with the vinegar and water to cover. Bring to a boil, reduce the heat and poach until the tomatillos are soft, about 10 minutes. Drain. Put the vegetables in a blender, add the cumin, and puree. Add the cilantro, lime juice, and salt, and pulse to combine. Set aside.
Meanwhile, place the poblano peppers directly over the flame on a gas stove and cook, turning with tongs, until the skin is charred and blackened. (Or, if you have an electric stove, put the chiles on a baking sheet and broil, turning with tongs, until the skin is blackened.) Skin the peppers; then seed, core, and dice them.
Heat a 2-count of olive oil in a medium saucepan over medium heat. Add the onion and cook until softened and caramelized, 5 to 7 minutes. Add the garlic and cook 1 minute. Stir in the cumin and cook 1 minute. Then sprinkle on the flour and cook, stirring, 1 more minute. Gradually pour in the stock, stirring constantly. Bring to a simmer, stirring to make sure the flour doesn't stick to the bottom of the pan; the liquid will thicken. Fold in the chicken, diced peppers, and cilantro, and season well with salt and pepper.
To assemble the dish: Preheat the oven to 350 degrees F. Get your self a large baking dish. Dip a tortilla into the tomatilla salsa and put it on a cutting board. Put a big scoop of the chicken mixture in the center, sprinkle with a little of the cheese, and roll the tortilla like a cigar to enclose the filling. Use a spatula to place it seam side down in the baking dish. Continue to fill all of the tortillas and put them in the baking dish. Pour the remaining tomatilla salsa over the top and sprinkle with the remaining cheese. Bake uncovered for about 30 minutes until bubbly and cracked on top. Serve hot with the guacamole and sour cream.
Chunky Guacamole:
4 ripe avocados
3 limes, juiced
1/2 red onion, chopped
1 garlic clove, minced
2 serrano chiles, sliced thinly
1 big handful fresh cilantro, finely chopped
Extra-virgin olive oil
Kosher salt and freshly ground pepper
Halve and pit the avocados. Scoop out the flesh with a tablespoon into a mixing bowl. Mash the avocados with a fork, leaving them somewhat chunky. Add the remaining ingredients, and fold everything together to gently mix. Lay a piece of plastic wrap right on the surface of the guacamole so it doesn't brown and refrigerate 1 hour before serving.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	905.86 Kcal (3793 kJ)
Calories from fat	335.11 Kcal
		% Daily Value*
Total Fat	37.23g	57%
Cholesterol	218.58mg	73%
Sodium	1680.48mg	70%
Potassium	1019.66mg	22%
Total Carbs	69.39g	23%
Sugars	12.17g	49%
Dietary Fiber	9.11g	36%
Protein	77.65g	155%
Vitamin C	87.6mg	146%
Vitamin A	0.6mg	19%
Iron	5.2mg	29%
Calcium	673.5mg	67%

Amount Per 100 g
Calories	94.97 Kcal (398 kJ)
Calories from fat	35.13 Kcal
		% Daily Value*
Total Fat	3.9g	57%
Cholesterol	22.92mg	73%
Sodium	176.17mg	70%
Potassium	106.9mg	22%
Total Carbs	7.27g	23%
Sugars	1.28g	49%
Dietary Fiber	0.95g	36%
Protein	8.14g	155%
Vitamin C	9.2mg	146%
Vitamin A	0.1mg	19%
Iron	0.5mg	29%
Calcium	70.6mg	67%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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