1 small red onion,halved

1 1/2 pounds tomatillo,husked and rinsed

1 to 2 serrano chile peppers,stemmed and seeded

1/2 cup low-sodium chicken broth

kosher salt

pinch of sugar

8 corn tortillas

3 cups shredded rostisserie chicken

2 1/2 cups shredded mozzarella and/or montery jack cheese

1/3 cup fresh cilantro

2 tablespoons extra-virgin olive oil,plus more for greasing

3/4 cup crumbled queso fresco or feta cheese

2 small red onion,halved

3 pounds tomatillo,husked and rinsed

2 to 4 serrano chile peppers,stemmed and seeded

1 cup low-sodium chicken broth

kosher salt

pinch of sugar

16 corn tortillas

6 cups shredded rostisserie chicken

5 cups shredded mozzarella and/or montery jack cheese

2/3 cup fresh cilantro

4 tablespoons extra-virgin olive oil,plus more greasing

1 1/2 cup crumbled queso fresco or feta cheese

1/2 small red onion,halved

1/2 to 1 pounds tomatillos,husked and rinsed

1/4 cup low-sodium chicken broth

kosher salt

pinch of sugar

4 corn tortillas

1 1/2 cups shredded rostisserie chicken

1 1/4 cups shredded mozzarella and/or monterey jack cheese

1/6 cup fresh cilantro

1 tablespoon extra-virgin olive oil, plus more for greasing

3/8 cup crumbled queso fresco or feta cheese