Approx 1 lb roasted skin-on green chiles

2 T olive oil

1 T butter

(5-10) (to taste) large garlic cloves

salt

pepper

ground cumin (fresh roasted is best)

3 c chicken stock (or more, as needed)

10 corn tortillas

Approx 1 lb shredded cooked chicken

2-3 c shredded cheese

sour cream

Preheat oven to 400.  Chop chiles.  (Original recipe said to skin, I just took the woody ends off.  Charlie said the deseeding was likely included for people wanting less heat.)  Heat olive oil and butter over med heat.  Add garlic, cook until fragrant.  Add chile, salt, pepper, cumin.  Cook for a few minutes, stirring every so often.  Add 1 c chicken stock (or more, if needed).  Simmer down to 1/3 original volume.  Bring rest of chicken broth to a simmer, and dip the tortillas in it.  (Quickly, just enough to dampen.  You want them softer, but cornmeal mush, which they become very easily, is not the goal.)  Transfer to baking sheets.  Fill with chicken and 1 1/4 c (ish) of the cheese.  Wrap, put into a baking dish.  Cover with chile sauce and top with cheese.  Bake 15-20 minutes or until cheese is browned and bubbling.