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1
Bring a pan of salted water to a simmer and poach the chicken over low heat until just cooked through, about 9 minutes.
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2
Remove to a bowl.
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3
Let cool.
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4
With your fingers, finely shred the chicken.
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5
Lightly season with salt, toss to mix and set aside.
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6
Meanwhile, make the sauce.
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7
Cut the tomatillos in half.
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8
Heat the oil in a skillet large enough to fit the tomatillos in 1 layer.
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9
When the oil shimmers, add the chopped onion and jalapeno and saute until the onion is softened at the edges.
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10
Add the tomatillos, season with salt and continue cooking until wilted.
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11
Turn off the heat and let cool for a few minutes.
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12
Pour the tomatillos into a food processor or blender and blend until smooth.
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13
Add the cilantro.
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14
Adjust the seasoning.
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15
Pour the sauce into a shallow bowl.
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16
Preheat the oven to 350 degrees.
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17
Grease a 2-quart baking dish and spread a little sauce on the bottom.
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18
Working with 1 tortilla at a time, soften each in a dry, hot skillet for about 8 seconds per side, then coat lightly with sauce.
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19
Lay each tortilla on a plate and sprinkle about 1/3 cup of shredded chicken in the middle and roll into a cylinder.
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20
Repeat, lining up tortillas tightly in the dish.
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21
Spread the rest of the sauce over the tortillas and sprinkle with queso anejo.
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22
Cover the dish with aluminum foil and place in the oven.
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23
Bake until heated through, about 15 minutes.
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24
Remove the foil and bake 10 minutes longer, until the queso anejo is melted.
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25
Dollop with crema, garnish with onion rings and serve with additional crema.
