Chicken Chilaquiles

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1 1/2 pounds fresh tomatillos—husked, rinsed and halved

2 large garlic cloves

1 large jalapeño—halved lengthwise, stemmed and seeded

1/4 cup packed cilantro

2 tablespoons vegetable oil

1 teaspoon ground cumin

1/2 teaspoon coriander

Salt and freshly ground pepper

1 pound shredded cooked chicken (3 cups), at room temperature

1 1/2 cups shredded pepper Jack cheese (6 ounces)

1/2 cup farmer cheese (4 ounces)

1 scallion, sliced

One 6-ounce bag tortilla chips (8 cups)

1/4 cup sour cream

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