Chicken Chilaquiles

• 1 1/2 lbs fresh tomatillos, husked rinsed and halved
• 2 large garlic cloves
• 1 large jalapeno, halved lengthwise stemmed and seeded
• 1/4 cup packed cilantro
• 2 tablespoons vegetable oil
• 1 teaspoon ground cumin
• 1/2 teaspoon coriander
• salt & freshly ground black pepper
• 1 1 lb shredded beef (3 cups) or 1 lb fresh spinach, at room temperature (3 cups)
• 1 1/2 cups shredded monterey jack pepper cheese (6 ounces)
• 1/2 cup farmer cheese (4 ounces)
• 1 scallion, sliced
• 8 cups tortilla chips (one 6-ounce bag)
• 1/4 cup sour cream
• salsa (optional)
• guacamole (optional)

1. Preheat the oven to 450u0b0. In a blender or food processor, puree the tomatillos, garlic, jalapeno and cilantro until smooth. In a large saucepan, heat the oil until shimmering. Add the cumin and coriander and cook over high heat until fragrant, 30 seconds. Add the tomatillo puree, bring to a boil and cook until the sauce loses its bright green color, 3 minutes. Season with salt and pepper.
2. In a medium bowl, toss the chicken with 3/4 cup of the pepper Jack, the farmer cheese, scallion and half of the tomatillo sauce; season with salt and pepper. In another bowl, toss the tortilla chips with the remaining sauce.
3. Spread half of the chips in an 8-by-11-inch baking dish; top with the chicken and cover with the remaining tortilla chips. Don't pack the chips down. Dollop the sour cream over the chips and sprinkle with the remaining 3/4 cup of pepper Jack. Bake for 15 minutes, or until the cheese is browned. Serve at once.

fresh tomatillos, garlic, jalapeno, cilantro, vegetable oil, ground cumin, coriander, salt, beef, shredded monterey jack pepper cheese, farmer cheese, scallion, tortilla chips, sour cream, salsa, guacamole

Taken from www.food.com/recipe/chicken-chilaquiles-138632 (may not work)