Chicken Chilaquiles

Ingredients

• 1 1/2 lbs fresh tomatillos, husked rinsed and halved
• 2 large garlic cloves
• 1 large jalapeno, halved lengthwise stemmed and seeded
• 1/4 cup packed cilantro
• 2 tablespoons vegetable oil
• 1 teaspoon ground cumin
• 1/2 teaspoon coriander
• salt & freshly ground black pepper
• 1 lb shredded cooked chicken or turkey or shredded pork or shredded beef or fresh spinach, at room temperature (3 cups)
• 1 1/2 cups shredded monterey jack pepper cheese (6 ounces)
• 1/2 cup farmer cheese (4 ounces)
• 1 scallion, sliced
• 8 cups tortilla chips (one 6-ounce bag)
• 1/4 cup sour cream
• salsa (optional)
• guacamole (optional)

Directions

1. 1

   Preheat the oven to 450°. In a blender or food processor, puree the tomatillos, garlic, jalapeño and cilantro until smooth. In a large saucepan, heat the oil until shimmering. Add the cumin and coriander and cook over high heat until fragrant, 30 seconds. Add the tomatillo puree, bring to a boil and cook until the sauce loses its bright green color, 3 minutes. Season with salt and pepper.

2. 2

   In a medium bowl, toss the chicken with 3/4 cup of the pepper Jack, the farmer cheese, scallion and half of the tomatillo sauce; season with salt and pepper. In another bowl, toss the tortilla chips with the remaining sauce.

3. 3

   Spread half of the chips in an 8-by-11-inch baking dish; top with the chicken and cover with the remaining tortilla chips. Don't pack the chips down. Dollop the sour cream over the chips and sprinkle with the remaining 3/4 cup of pepper Jack. Bake for 15 minutes, or until the cheese is browned. Serve at once.