Serves: 4
Total Calories: 1,117

Basic Cooked Tomatillo Sauce
Shredded Chicken
4 , poblano chile kimmy, , roasted, peeled and seeded
oil for frying the tortillas
12 (6- to 7-inch) corn tortillas
1 cup sour cream
1 1/2 cups shredded Oaxaca or Monterey Jack cheese

1. Prepare the tomatillo sauce. Reserve in the pan off heat. Prepare the shredded chicken. Reserve in a bowl. Roast, peel, and seed the chiles. Remove the stems and cut the chiles into short thin strips. Reserve in a bowl.

2. Preheat oven to 350°. In a medium skillet, heat oil to a depth of about 1/2 inch until hot. Using tongs, fry the tortillas, 1 at a time, until barely stiff but not brown, about 20 seconds. Drain on paper towels.

3. Arrange 4 tortillas, overlapping, to cover the bottom of a square 8-inch baking dish. Cover with 1/2 of the chicken, 1/2 of the chile strips, 1/3 of the sour cream, 1/3 of the sauce, and 1/3 of the cheese. Top with 4 tortillas and repeat with layers of chicken, chile strips, sour cream, sauce, and cheese. Top with the 4 remaining tortillas, remaining sour cream, sauce, and cheese. Bake until completely heated through and bubbling, about 25 minutes. Serve hot.

From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 1,117
Calories from Fat: 273

More Recipes from the 1,000 Mexican Recipes Cookbook:
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Basic Corn Tortilla Dough
Basic Corn Tortillas
Basic Crepes
Basic Tamale Dough
Black Bean Enchiladas
Cheese Enchiladas in Red Sauce
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Chicken and Tortilla Casserole with Green Sauce
Corn Crepes
Corn Crepes with Chicken and Corn
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Folded Tortillas in Bean Sauce
Folded Tortillas in Pasilla Chile Sauce
Folded Tortillas in Tomato Sauce
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Stacked Beef Enchiladas
Swiss Enchiladas
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Tamales in Banana Leaves, Oaxaca Style
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