Tomatilla Pie

• 2 pounds tomatillas
• 2 onion
• 2 fresh green chilies
• 3 garlic cloves
• salt
• cumin
• 1 bunch cilantro
• 1 teaspoon chicken soup base
• 1/2 cup whipping cream
• 115-18 corn or flour tortillas
• 1 cooked, shredded chicken
• Monteray Jack cheese

1. Cook tomatillos (husk wash and quarter, 1 onion and fresh chilies in just enough water to cover until tomatillos are soft. Drain and save juice. Put in blender with 3 garlic cloves, chopped cillantro and 2 jalapeno peppers. Blend and then put mixture in oiled pan and cook for 5 minutes. Add salt and cumin to taste.
2. To tomatillo mixture, add some drained water, 1 teaspoon chicken soup base,and whipping cream. Mixture should be thick not soupy or pasty.
3. spray tortillas (15-18) with Pam. Layer shredded chicken, sauce, 1 chopped onion, tortillas and Monteray Jack cheese - end with cheese.
4. Bake at 350 degrees for 20-30 minutes.

tomatillas, onion, green chilies, garlic, salt, cumin, cilantro, chicken soup base, whipping cream, corn, chicken, cheese

Taken from www.epicurious.com/recipes/member/views/tomatilla-pie-50003539 (may not work)