In a large saucepan, bring to a boil over high heat, reduce to a simmer until chicken reaches 160 F (~20 minutes):
- 2 pounds bone-in chicken pieces
- 1 small white onion, quartered
- 4 cloves of garlic, crushed
- 1 tablespoon kosher salt
- Water, just enough to cover chicken
Drain chicken, reserving stock for another use, allow to cool, and shred, discarding skin and bones.
In medium sauté pan or cast iron skillet, fry one at a time until lightly browned:
- 1/2 cup canola oil
- 1 dozen yellow corn tortillas
Cool over a wire rack & baking sheet.
Preheat broiler on high.
In a 9x13 inch baking pan, layer from bottom to top:
- 1/2 cup salsa verde
- Rolled tortillas, filled with shredded chicken and a teaspoon of salsa verde, seam-side down
- 8 ounces Monterrey Jack cheese, shredded
- Remaining salsa verde
Broil until sauce bubbles and cheese is melted (~5 minutes).
Garnish:
- Cilantro, chopped
Serve with:
- Avocado, sliced