Tortillas layered with green salsa (Chilaquiles verdes)

This is a dish that is served at Las Bellas Artes, a Mexican restaurant in Elmhurst, Illinois. You can add shredded, cooked chicken or garnish with rings of white onion if you wish.

• Ready In: 1 hr
• Serves: 8

Ingredients

• 16  tomatillos, husked,washed,quartered
• 3  jalapenos, seeded,chopped
• 1  quart water
• 1 1⁄2 teaspoons salt
• 1⁄4 cup  vegetable oil
• 12  corn tortillas, 6 inches in diameter,cut into eighths
• 2  cups chihuahua cheese, shredded ((can substitute Monterey jack cheese))
•  sour cream

Directions

1. Place tomatillos, jalapenos and water in a saucepan; cook over medium heat 10 minutes.
2. Remove with slotted spoon to blender container.
3. Add 1/2 cup of the cooking water; puree.
4. Season with salt.
5. Heat oven to 350°.
6. Heat 2 T of the oil in a large skillet; add some of the tortillas.
7. Fry until crisp, about 2 minutes.
8. Drain on paper towels.
9. Repeat with remaining oil and tortillas.
10. Place half the fried tortillas in a greased 8-inch square baking dish; sprinkle half of the cheese over the tortillas, add enough sauce to moisten.
11. Add another layer of tortillas; moisten with sauce.
12. Top with remaining cheese.
13. Bake until hot throughout and the sauce has reduced, about 10 minutes.
14. Top with dollops of sour cream.