Tacos of Tomatillo Chicken with Wilted Greens and Fresh Cheese

This is from Rick Bayless's Mexican Kitchen which has some of the easiest authentic Mexican recipes ever. And the most delicious. We found this made a good one dish supper.

This looks much more difficult than it is. Just forge ahead and don't worry.

Tacos of Tomatillo Chicken with Wilted Greens and Fresh Cheese

For 1-1/4 cups Essential Simmered Tomatillo-Serrano Sauce

• 8 ounces (5 to 6 medium) tomatillos, husked and rinsed.
• Fresh serrano chiles to taste. (roughly 2), stemmed
• 1-1/2 tablespoons olive or vegetable oil
• 1/2 medium white onion, roughly chopped
• 1 garlic clove, peeled and roughly chopped 
• 1 cup chicken broth
• 3 tablespoons roughly chopped cilantro
• Salt, 1/4 to 1/2 teaspoon, depending on the saltiness of the broth

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Other Ingredients

• 12 corn tortillas (plus a few extra, in case some break)
• 2 cups firmly packed sliced chard leaves, lamb's quarters (quelites), sliced amaranth greens (quintoniles), purslane (verdolagas) or spinach (all pieces should be about 1/2 inch wide and 2 inches long. I used kale
• 1-1/3 cups coarsely shredded cooked chicken (you'll need, for instance, 1 very large chicken breast for this amount; it's a good way to use up leftover chicken ... and if you don't have any see Poached Chicken recipe)
• 1/2 to 3/4 cup crumbled Mexican queso fresco or pressed, salted farmer's cheese

To make sauce
Roast the tomatillos and peppers on a baking sheet (I lined mine with foil) 4 inches below a very hot broiler until blackened and soft on one side, 5-6 minutes, then turn them over and roast the other side. Transfer (including all juices) to a food processor or blender.

Heat 1 tablespoon of the oil in a large heavy skillet over medium, add the onion and cook, stirring regularly, until deep golden, about 8 minutes. Stir in the garlic, cook 1 more minute, then scrape into the food processor or blender. Process to a medium-coarse puree.

Heat the remaining 1/2 T of oil in the skillet and set over medium-high. Add the puree all at once and stir for about 5 minutes, until noticeably darker and thick. Stir in the broth, partially cover and simmer over medium-low for 10 minutes. (The sauce will be a little soupy.) Stir in the cilantro and generously season with salt.

(You can make this a few days ahead and refrigerate until needed.)

Finishing the dish
Heat the tortillas. Bayless recommends steaming in a vegetable steamer, wrapped in a kitchen towel. Boil for 1 minute, then turn off and let stand without opening for 15 minutes. I just heat mine on the griddle, though to be fair they are made with a little flour in them to facilitate things like folding without breaking.

Bring the sauce to a boil and add the greens. When the mixture returns to a boil, stir in the cooked chicken, and simmer until the greens are done (chard 3-4 minutes; spinach about 2 minutes). I cooked the kale for about 8 minutes. Taste and season with more salt if necessary.

When you are ready to serve, make the tacos one at a time, spooning a portion of the filling into a warm tortilla, sprinkling the cheese, and folding it over.