Main Ingredients:

Serves: 8 CarbsPerServing: 4
Prep Time:1-2 hours Effort: Average

1 whole chicken, cooked/deboned 5 tortillas cut into strips
1 cup shredded cheddar cheese 1/2 cup Monterey jack
1/2 cup sour cream 1 clove garlic, chopped2 serrano chilis, seeded
2 lg tomatoes 1/4 cup onion
1 teasp. oregano, chopped 1/4 cup cilantro, chopped
1 cup (or more) chicken stock 1 tblsp olive oil

Cooking Preparation of the Recipe:

Boil chicken in water, remove when cooked, debone and cut into lg
pieces.
Cut tortillas into strips and deep fry till golden, drain, set aside.
In large saute pan, heat olive oil and add tomatoes, chilis, onion,
garlic, 1/2 cilantro and the oregano. Saute till all is cooked and
little juice remains. Do not burn. Add the chicken stock and cook
longer to meld flavors. Place all in blender and puree. Return to
the saute pan and simmer with more stock into a nice thick sauce.
Set aside.
In layers, place the tortilla strips, chicken, cheeses into a 9x13
pan. Add the sour cream in dollops, the cheeses and remaining
cilantro. Cover with the sauce and top with more of the shredded
cheeses. Bake at 350 till hot, bubbly and the cheese on top is
lightly browned.

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