1 2-ounce package dried guajillo peppers
8 ounces tomatillos, husked and chopped
1/2 cup chopped onion
2 garlic cloves, minced
1/4 teaspoon cumin seeds
1 cup low-sodium chicken broth
2 cups skinned, cooked, and shredded chicken
1/2 cup shredded Monterey Jack cheese
Fresh cilantro sprigs (garnish)
Preheat oven to 350 degrees.
Place dried peppers in boiling water; blanch 2-3 minutes or until softened. Drain, reserving 1/2 cup of liquid; cool peppers slightly, remove stems and seeds, and chop finely.
In saucepan, place tomatillos, chicken broth, chopped peppers, reserved liquid, onion, garlic, and cumin seeds. Bring mixture to boiling; reduce heat. Cover and simmer 10 minutes. Transfer mixture blender container or food processor bowl; cover and process until mixture is smooth. Return mixture to saucepan; bring to boiling. Reduce heat and simmer 30 minutes.
Arrange tortilla chips in baking dish and add shredded chicken, tomatillo sauce, and top cheese. Bake 15 minutes. Garnish with cilantro. Serve hot.