Montezuma Pie

• 2 (4 oz. each) cans chopped green chilies
• 1 chopped medium yellow onion
• 8 sprigs fresh parsley
• 1 to 2 jalapeno chiles, seeded and chopped (optional)
• 1 Tbsp. butter
• 2 Tbsp. corn oil
• 3 chopped tomatoes
• 1/3 to 1/2 c. chicken stock
• 1/2 tsp. salt
• 1 c. sour cream
• 1/2 c. Ricotta cheese
• 10 corn tortillas
• 3 c. cooked chicken, shredded
• 12 oz. Monterey Jack cheese, shredded
• 4 oz. Mozzarella cheese, shredded
• 1 small fresh jalapeno chili (for garnish)

1. Drain canned chilies and reserve the juice.
2. Mix together chilies, onion, parsley and chopped jalapeno chilies if desired. Saute chili mixture in butter and oil for 3 minutes in a 10-inch skillet.
3. Stir in tomatoes, chicken stock and any reserved juices from the canned chilies.
4. Add salt and remove from heat and set aside.
5. Combine sour cream and Ricotta cheese and set aside. Quarter 4 of the tortillas.
6. Heat about 1/4-inch of oil to 350u0b0 in a medium skillet.
7. Immerse the 6 whole tortillas one at a time, in the oil for a few seconds until softened, but not crisp.
8. Drain on paper towels.
9. Add additional oil and raise heat to 375u0b0.
10. Fry tortilla quarters until crisp.
11. Drain on paper towels.
12. Reserve the quarters for garnish.

green chilies, yellow onion, parsley, jalapeno chiles, butter, corn oil, tomatoes, chicken stock, salt, sour cream, ricotta cheese, corn tortillas, chicken, cheese, mozzarella cheese, jalapeno chili

Taken from www.cookbooks.com/Recipe-Details.aspx?id=855746 (may not work)