Chicken, Salsa Verde and Tortilla Casserole (Pastel Azteca) | Christopher Kimball’s Milk Street | Re

Ingredients

• 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)