Serves: 4
Total Calories: 459

6 (6- to 7-inch) corn tortillas halved and cut into strips about 1/2 inch wide
vegetable oil for frying
1 medium white onion, halved and thinly sliced
1 pound tomatillos, husked
2 cups canned fat-free reduced-sodium chicken broth
1 , poblano chile kimmy, , roasted, peeled, seeded, and chopped
1/2 cup loosely packed coarsely chopped fresh cilantro
1 , serrano chile kimmy, , chopped with seeds
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano (Mexican variety preferred), crumbled
1/2 teaspoon salt, or to taste
1/4 teaspoon sugar
2 chicken breast halves, on the bone, with or without skin
1/4 cup crumbled cotija or mild feta cheese

1. In a small skillet, such as cast iron, heat oil to a depth of about 1 inch until hot. Fry the tortilla strips, in batches, until golden and crisp. Drain on paper towels and set aside. Remove all but 1 tablespoon of the oil from the skillet. Add the onion, and cook, stirring, until the edges begin to brown, about 4 minutes. Reserve off heat.

2. Cook the tomatillos in boiling water to cover until barely tender, 4 to 5 minutes. Drain the tomatillos and put them in a blender jar. Add the onion, poblano, cilantro, serranos, cumin, oregano, salt, and sugar to the blender and reserve.

3. Put the chicken in a medium saucepan with the chicken broth. Bring to a boil, then reduce the heat to low, cover, and simmer the chicken until opaque throughout, about 12 minutes. Remove the chicken to a plate. When cool enough to handle, shred the chicken and reserve. Discard the bones and skin.

4. Put 1/2 cup of the chicken broth into the blender jar with the tomatillo mixture and purée until nearly smooth. (The sauce should have some texture.) Pour the sauce and remaining chicken broth into a large saucepan and bring to a boil. Reduce heat to low, cover, and simmer the sauce 6 to 8 minutes. Add salt, if needed.

5. Preheat the oven to 375°. To assemble the chilaquiles, put the shredded chicken, tortilla strips, and the green sauce into an 8-inch square baking dish. Stir gently to combine. Sprinkle with the cheese. Bake about 20 minutes or until completely heated through. 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: 459
Calories from Fat: 47

More Recipes from the 1,000 Mexican Recipes Cookbook:
* Enchiladas, Tamales, and Tortilla Casseroles
Baked Aztec Chicken Casserole
Basic Corn Tortilla Dough
Basic Corn Tortillas
Basic Crepes
Basic Tamale Dough
Black Bean Enchiladas
Cheese Enchiladas in Red Sauce
Cheese and Tortilla Casserole
Chicken and Tortilla Casserole with Green Sauce
Corn Crepes
Corn Crepes with Chicken and Corn
Crepes with Corn Mushroom
Folded Tortillas in Bean Sauce
Folded Tortillas in Pasilla Chile Sauce
Folded Tortillas in Tomato Sauce
Fresh Corn Tamales
Masa Dumplings
Meatball and Tortilla Casserole
Mushroom Crepes
Pork and Tortilla Casserole
Potato and Tortilla Casserole
Seafood Enchiladas
Stacked Beef Enchiladas
Swiss Enchiladas
Tamales Wrapped in Swiss Chard
Tamales in Banana Leaves, Oaxaca Style
Tamales with Beef or Pork
Tamales with Chicken
Tamales with Jalapeños, Cheese, and Corn
Tamales with Shrimp
Tamales, Monterrey Style
Tortilla, Bean, and Corn Casserole
Tortilla, Corn, and Zucchini Casserole
Tortillas in Ancho Chile and Red Pepper Cream Sauce
Turkey Enchiladas in Green Sauce
Vegetable Enchiladas
Vegetable Tamales with Black Bean Sauce
White Flour Tortillas
Yucatán Tamale Pie