Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Vegetable oil, for frying . chopped
6 Corn tortillas 2 tb Vegetable oil
1 1/2 c Shredded cooked chicken 1/4 c Chopped fresh cilantro
2 c Grated Monterey Jack cheese 6 Tomatillos, husked and
1 sm Onion, chopped . parboiled 5 minutes
2 cl Garlic, chopped 2 c Sour cream
1 Jalapeno or serrano chile, Salt freshly ground
. roasted, seeded and . black pepper

Preheat oven to 325øF. Heat an inch or 2 of oil in wok or heavy
skillet to 350øF.

Cut tortillas in half and then into 1/4-inch strips at right angles
to the cut. Fry strips a few at a time for 1 to 2 minutes until very
crisp. Remove with skimmer and drain on paper towels.

Combine strips with chicken and cheese in buttered 13-by-9-inch
baking pan.

Saute onion, garlic and chile in 2 tablespoons oil for 3 to 5 minutes
until vegetables are softened. Put in blend- er with cilantro,
tomatillos and sour cream and puree until smooth. Taste for
seasoning. Pour sauce over top of casserole, cover with foil or lid
and bake about 20 minutes until flavors are blended and cheese is
melted.

Nutritional analyis per serving: 389 calories, 26 grams fat, 22 grams
carbohydrates, 77 milligrams choles- terol, 143 milligrams sodium, 60
per- cent of calories from fat.

** Fort Worth Star Telegram - Food section - 5 July 1995 ** Posted
by The WEE Scot -- Paul MacGregor
Submitted By PAUL MACGREGOR On 08-22-95

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