Chilaquiles in Green Sauce

• 4 green jalapenos
• 1 pound tomatillos
• 2 cloves garlic
• 1 teaspoon salt
• 2 cups olive oil
• 2 cups chicken broth
• 4 epazote leaves
• 10 corn tortillas
• 2 ounces sour cream
• 1 chicken breast, boiled and shredded
• 2 ounces queso fresco Mexican cheese, crumbled
• 1/2 white onion, sliced
• 1 avocado, sliced
• Serving suggestions: eggs, refried beans, steak

1. Sauce preparation: Fill a medium saucepan halfway with water and boil the jalapenos over high heat for 15 minutes.
2. Add the tomatillos and let them boil for another 5 minutes.
3. Remove from the heat, drain and add cold water.
4. Set aside to cool down for 15 minutes.
5. Then drain and pour into a blender filled with 2 cups water.
6. Add the garlic and salt and blend for about 3 minutes.
7. Strain.
8. In a medium saucepan over low heat, add 2 tablespoons of the olive oil and heat for 2 minutes.
9. Then add the blended ingredients, chicken broth and epazote leaves.
10. Then boil for 15 minutes.
11. Tortilla preparation: Heat the remaining olive oil in a frying pan over low heat.
12. Cut the tortillas in 4 equal pieces and lightly fry them until golden.
13. Add the tortillas to the sauce while boiling for 10 minutes.
14. Stir until cooked through.
15. Directions to assemble: Place the tortillas on a plate (5 tortillas each plate).
16. Layer each serving with half the sour cream, shredded chicken, queso fresco, onions and avocados.
17. Serve with 2 eggs any style, refried beans and/or steak.

green jalapenos, garlic, salt, olive oil, chicken broth, epazote leaves, corn tortillas, sour cream, chicken, queso fresco, white onion, avocado, eggs

Taken from www.foodnetwork.com/recipes/chilaquiles-in-green-sauce-recipe.html (may not work)