Green Chilaquiles | Oregonian Recipes

Ingredients

• 15 tomatillos, husked, rinsed and patted dry (about 1 3/4 pounds)
• 1 poblano chile pepper
• 1 to 2 serrano peppers
• 1/2 white or yellow onion, halved
• 1 clove garlic, peeled and smashed
• 2 tablespoons chopped cilantro, plus more for serving
• 1 tablespoon neutral oil, such as canola, plus more for brushing the tortillas
• 12 six-inch corn tortillas (about 8 1/2 ounces)
• 1/4 teaspoon kosher salt, plus more as needed
• 1/4 red onion, thinly sliced
• 1/4 cup sour cream
• 3 1/2 ounces grated queso fresco or crumbled feta cheese