This is not just an epic taco tuesday dish, but an epic, make ahead dish, just perfect to mass produce, keep in the fridge, and pop out just before cooking and serving to the masses gathered for your new years eve bash.

Ingredients:

1 jalapeño

4 garlic cloves

1 onion, peeled

2 lbs tomatillos (about 20), peeled and halved

2 Tbsp evoo

1/2 tsp salt

1/4 tsp white pepper

3 cups chicken stock, divided use

juice of 1 lime

handful fresh cilantro leaves

1 cup sour cream

1/4 cup silver tequila

3 shredded cooked chicken breasts, or meat from 1 whole rotisserie chicken

fajita sized tortillas

2 cups shredded jack cheese

Directions:

Preheat oven to 420.

Toss jalapeño, garlic cloves, onion and tomatillos in evoo, salt and pepper. Roast on oven safe pan for 25 minutes, shaking occasionally.

Turn oven down to 350.

Rub charred skin off jalapeño. Remove stem( and seeds for less spicy). Remove garlic cloves from peel. Add roasted jalapeño, garlic, tomatillos and onion to blender. Puree.

In a large sauce pan, add puréed mixture and 2 cups of chicken stock. Bring to a boil, then turn down to simmer.

Add in lime juice, cilantro, 1 cup sour cream, 1 cup chicken stock, 1/4 cup tequila. Whisk to combine, and bring back to a boil. Once boiling, turn down to simmer for 20 minutes.

In a large bowl, combine shredded chicken with 1 1/2 cups of sauce. Toss to combine.

Coat bottom of baking dish(es) with sauce.

Fill tortillas with a couple spoonful’s of chicken, roll up, and set in baking dishes seam side down. Ladle more sauce over tops of tortillas. Top with shredded cheese.

Bake in oven for 20 minutes covered. Remove and bake an additional 10 minutes uncovered.