Chicken Chilaquiles Casserole

Yields:	4-6 servings
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	Preparation	50 minutes
	Cooking	30 minutes
	Ready In	80 minutes

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Ingredients

1/2	cup	vegetable oil
10	each	flour tortillas (6-inch)	cut in 1/2 inch strips
2	cups	chicken	cooked, shredded
2	cups	mozzarella cheese	shredded
		---	New Mexico Green Sauce
2	tablespoons	vegetable oil
1	large	onion	finely chopped
4	each	poblano peppers	roasted, seeded, finely chopped
1	each	jalapeno pepper	seeded, finely chopped
1	each	garlic clove	finely chopped
1/2	cup	heavy whipping cream
1/4	teaspoon	salt

Directions

For green sauce: Heat oil in a 10 inch skillet over medium heat.

Cook onion, roasted poblano chilies, jalapeno chili and garlic in oil for about 8 minutes, stirring occasionally, until onioin is tender.

Stir in whipping cream and salt.

Set aside.

For casserole: heat oil in a 10 inch nonstick skillet until hot.

Cook tortillas strips in oil for 30 to 60 seconds or until light golden brown; drain.

Heat oven to 350 degrees F.

Grease a 2-quart casserole dish.

Layer half of the tortilla strips in the bottom of casserole.

Top with chicken, half of the New Mexico Green Sauce (about 2/3 cup) and 1 cup of the cheese.

Gently press layers down into casserole.

Repeat with remaining tortilla strips, sauce and cheese.

Bake uncovered about 30 minutes or until cheese is melted and golden brown.

To roast chilies, set oven to broil.

Broil whole chilies with tops about 5andquot; from the heat for 5 to 7 minutes, turning occasionally, until skin is blistered and evenly browned (not burned).

Remove chilies to a plastic bag and closetightly; let stand for 20 minutes, then peel.