Green Chicken Chilaquiles

Anyone who knows me well, knows that chilequiles are my favorite Mexican dish. This version, with tomatillo cream sauce, is based on a version I had while in Mexico. The recipe for the salsa roja is adapted from a friend's.

Chilaquiles

1 lb chicken breast, poached and cooled in broth

12 stale corn tortillas cut in strips and fried in vegetable oil

Mexican blend cheese

Shred chicken. Spread tortilla strips in bottom of baking pan.

Sprinkle chicken over the top. Pour tomatillo sauce over the chicken. Sprinkle generously with cheese.

Bake at 350F until bubbling, about 20 minutes.

Tomatillo Sauce

1 lb tomatillos, husked, rinsed and chopped

1 small can green chiles

1 small onion, chopped

1 t cumin

1 clove garlic, minced

salt to taste

half and half

Combine sauce ingredients (except for half and half) in a small sauce pan and simmer for about 10-15 minutes, or til tomatillos soften. Blend in the blender. Cool and add half and half. Set aside.

Salsa Roja

1 large can diced tomatoes

1 small onion, diced

3 cloves garlic, minced

3 serrano peppers, diced (or to your taste)

2 bouillon cubes

olive oil

Place the tomatoes in a saucepan with the peppers and bring to a boil.

Simmer gently until the tomatoes are fairly soft but not falling apart - about 5 minutes.

Remove 1/3 cup of the liquid. Mix the bouillon with the liquid in a blender.

Add garlic, blend until the garlic is well mixed in the liquid.

Add the tomatoes and peppers to the blender and blend for a few seconds. Do not over blend. It should be a chunky sauce.

Heat the olive oil in the saucepan. Add the chopped onion and saute a couple of minutes. Add the sauce from the blender. Cook on high heat, stirring from time to time scraping the bottom of the pan until the sauce is reduced, about 5 - 10 minutes.

Taste, and add salt if necessary. (The original recipe does not call for fresh lime juice, but I added the juice of a lime, as I like the acidity).

I served this with with Mexican rice, pinto beans and salsa roja.