Chilaquiles

• 1 1/2 lbs tomatillos
• 4 garlic cloves
• 1 large jalapeno, stemmed and diced
• 1/4 cup packed cilantro
• 1 cup shredded monterey jack pepper cheese
• 1/2 cup shredded extra-sharp cheddar cheese
• 1 scallion, diced small
• 2 tablespoons vegetable oil
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 3 cups shredded cooked chicken
• 1/2 cup mexican farmer cheese
• 8 cups tortilla chips
• salt and pepper

1. preheat oven to 450u0b0F.
2. in a food processor/blender, puree the tomatillos, garlic, jalapeno, and cilantro until smooth.
3. in a large saucepan, heat oil over high heat, add cumin and coriander, and cook about 30 seconds.
4. add the puree to pan, bring to a boil, and cook until sauce dulls and darkens slightly (about 3 min).
5. season with salt and pepper.
6. in a bowl, toss the chicken with 1/2 of the puree mixture, 1/2 the jack/cheddar mix, the farmer's cheese, and the scallions
7. toss chips with remaining puree.
8. in a rectangular baking dish, layer chips on the bottom, then chicken, then another layer of chips.
9. top with remaining cheese.
10. bake until cheese on top is golden.

garlic, cilantro, shredded monterey jack pepper cheese, cheddar cheese, scallion, vegetable oil, ground cumin, ground coriander, chicken, farmer cheese, tortilla chips, salt

Taken from www.food.com/recipe/chilaquiles-73350 (may not work)