1I roast 4 boneless, skinless chicken breasts for this recipe. Season the chicken with pepper, garlic powder and seasoned salt before roasting. I use my grill and place them on my rotisserie, keeping the temperature between 250-300 until juices run clear. Let the chicken cool, and use a fork or other utinsel to shred the chicken. Of coarse, any store bought already roasted chicken will do just fine, just be sure to remove skin.
2Brush tomatillos with 1 tbsp olive oil.
Roast Tomatillos on the grill, until slightly charred. Once they pop and release water, remove.
3Cut the top of the garlic to expose cloves and drizzle with olive oil, wrap in foil and roast on the grill or oven (on a baking sheet) for 10-20 minutes turning often. until slightly charred. Peel the garlic simply by squeezing the cloves, the garlic should "slide" right out of the peels.
4In a large pot, saute onions in in olive oil over medium heat until semi soft (about 5 to 8 minutes) stirring often.
5Stir in the chiles, tomatillos, garlic, broth, and the 2 tortilla's that you sliced, bring to a boil and reduce heat to simmer for 10 minutes, stirring often.
6stir in cilantro and salt
7Using a food processor or blender, In small batches, pulse the blender or processor until smooth, but still a bit chunky. Place in large bowl
8stir in sour cream and shredded chicken.
9in a 13x9 baking dish, spread a thin layer of sauce just to cover the bottom. layer corn torillias, (I cut some of mine in have to fit around the edges), then the chicken/sauce mixture, cheese, another layer of tortilla's...repeat. top with remaining mixture and cheese.
10Bake at 350* for 30-40 minutes until cheese begins to slightly brown.