Chilaquiles Con Chorizo

• 2 cups tomatillos, husked and chopped
• 1/2 cup poblano chiles or 1/2 cup new mexico pepper, roasted and chopped
• 1/4 cup yellow onion, minced
• 2 garlic cloves, minced
• 3/4 cup chicken broth or 3/4 cup chicken stock
• 2 tablespoons whipping cream
• 3 tablespoons fresh cilantro, minced
• salt and pepper
• 12 -16 stale corn tortillas, thick ones work the best
• vegetable oil (for frying)
• 1 cup chorizo sausage, cooked and drained
• 1/2 medium onion, sliced in thin rings
• 2 cups monterey jack cheese
• crema (garnish)

1. To prepare the sauce, combine tomatillos, chiles, chopped onion, garlic, broth and whipping cream in a medium saucepan and simmer for 10 minutes. (In a pinch, I've substituted the whipping cream for equal parts milk and sour cream.) Add cilantro, salt and pepper. Puree in blender. I like mine to have a little bit of texture.
2. Pre-heat oven to 350 degrees.
3. Cut tortillas into sixths. Add 1/2 inch of oil to skillet over medium heat. Fry tortillas until chewy, but not as crispy as you would for chips. Drain on paper towels.
4. Create a layer of tortillas in a shallow baking dish. Top with half the sauce, chorizo, onion and cheese. Add remaining sauce. Bake 20-25 minutes until the dish is gooey. Serve piping hot with crema as garnish.

poblano chiles, yellow onion, garlic, chicken broth, whipping cream, fresh cilantro, salt, corn tortillas, vegetable oil, chorizo sausage, onion, cheese

Taken from www.food.com/recipe/chilaquiles-con-chorizo-128647 (may not work)