Chilaquiles

this is a great recipe if you have leftover chicken or want to dress up a whole roasted chicken. also great to bring to a party as an appetizer

• Ready In: 30 mins
• Serves: 4-6

Ingredients

• 1 1⁄2 lbs  tomatillos
• 4  garlic cloves
• 1  large  jalapeno, stemmed and diced
• 1⁄4 cup  packed cilantro
• 1  cup  shredded monterey jack pepper cheese
• 1⁄2 cup  shredded extra-sharp cheddar cheese
• 1  scallion, diced small
• 2  tablespoons  vegetable oil
• 1  teaspoon ground cumin
• 1⁄2 teaspoon ground coriander
• 3  cups  shredded  cooked chicken
• 1⁄2 cup  mexican farmer cheese
• 8  cups tortilla chips
•  salt and pepper

Directions

1. preheat oven to 450°F.
2. in a food processor/blender, puree the tomatillos, garlic, jalapeno, and cilantro until smooth.
3. in a large saucepan, heat oil over high heat, add cumin and coriander, and cook about 30 seconds.
4. add the puree to pan, bring to a boil, and cook until sauce dulls and darkens slightly (about 3 min).
5. season with salt and pepper.
6. in a bowl, toss the chicken with 1/2 of the puree mixture, 1/2 the jack/cheddar mix, the farmer's cheese, and the scallions
7. toss chips with remaining puree.
8. in a rectangular baking dish, layer chips on the bottom, then chicken, then another layer of chips.
9. top with remaining cheese.
10. bake until cheese on top is golden.