Best Chicken, Salsa Verde and Tortilla Casserole (Pastel Azteca)

177milkstreet.com

Bill Smith

1 POUND POBLANO CHILIES

1½ POUNDS TOMATILLOS, HUSKED AND HALVED

3 MEDIUM GARLIC CLOVES, SMASHED AND PEELED

2 TABLESPOONS WHITE VINEGAR

1 CUP LIGHTLY PACKED FRESH CILANTRO, PLUS ½ CUP CHOPPED FRESH CILANTRO, DIVIDED

3 TEASPOONS GROUND CUMIN, DIVIDED

KOSHER SALT AND GROUND BLACK PEPPER

1 TABLESPOON GRAPESEED OR OTHER NEUTRAL OIL

1 POUND BONELESS, SKINLESS CHICKEN THIGHS

1 LARGE WHITE ONION, CHOPPED

1 CUP CORN KERNELS, DEFROSTED IF FROZEN

8 6-INCH CORN TORTILLAS

12 OUNCES PEPPER JACK CHEESE, SHREDDED (3 CUPS)

1 CUP MEXICAN CREMA OR ONE 8-OUNCE CONTAINER CRÈME FRAÎCHE, ROOM TEMPERATURE

4 OUNCES COTIJA CHEESE (SEE HEADNOTE), GRATED (1 CUP)

2 TABLESPOONS PUMPKIN SEEDS, FINELY CHOPPED (OPTIONAL)

Directions at 177milkstreet.com

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