Recipe courtesy Priscila Satcoff

2 quarts water 
1 1/2 pounds tomatillos, husks removed 
4 serrano chiles 
2 garlic cloves 
1/2 small yellow onion 
12 medium-size day-old corn tortillas 
Canola oil, for frying 
2 medium size chicken breasts boneless and skinless 
8 ounces Chihuahua cheese grated (may substitute Monterey Jack) 
4 ounces Mexican cream or crθme frβiche 
1/2 small yellow onion, finely chopped 
1 medium avocado, peeled and sliced

In a medium sauce pan boil the water, add the tomatillos and serrano chiles and let them cook for
about 8 minutes. In a blender purιe the tomatillos, chiles, garlic and onions using enough of the
tomatillo water to make a sauce consistency. Strain.

Cut the tortillas in half and then in quarters making 8 triangles from each one. In a medium-size skillet
heat the oil, fry the tortillas until crisp and remove from heat.

In a medium-size skillet sautι the chicken breast until done and then slice into 1-inch strips.

In a medium sauce pan bring the tomatillo salsa to a boil, taste for salt, and season if necessary, add
the crispy tortillas and let simmer for about 4 minutes or until the tortillas get soft.

In a 8 by 8 inch baking dish, place some of the chilaquiles with sauce, add some of the chicken strips,
cover with more tortillas then top with the grated cheese. Bake in a preheated 400 degree F. oven until
the cheese melts, garnish with the cream, chopped onion, and avocado slices.

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