Casserole of Chicken Tacos and Green Sauce

• 1/2 cup (85 ml) safflower oil, approximately, for frying
• 20 5-inch (12.5 cm) corn tortillas
• 1 1/2 cups (375 ml) thick creme fraiche
• 2 cups (500 ml) well-seasoned poached chicken for tacos, warmed through
• 2 cups (500 ml) eggs with chorizo and tomato, warmed through
• 2 cups (500 ml) salsa verde, warmed through

1. Heat the oven to 375 (190C).
2. Have ready a tray covered with two layers of paper toweling.
3. Put a little of the oil into a small frying pan-it should be only about 1/8-inch (12 mm) deep-and heat.
4. When the oil is hot but not smoking, immerse a tortilla until thoroughly warmed through and softened, about 10 seconds, but do not allow the edge to become crisp.
5. Drain on paper toweling and repeat until all the tortillas have been fried.
6. Meanwhile, heat the cream and allow to bubble and reduce for about 5 minutes.
7. Immerse one of the tortillas-the cream should lightly coat it.
8. Fill with the chicken, roll, and set onto a warmed dish.
9. The second tortilla may be filled with the chorizo filling.
10. Continue immersing in cream and filling a total of 10 tortillas-alternately with chicken and chorizo-to form the first layer.
11. Spread with 1 cup salsa verde and a little of the remaining cream.
12. Continue with the second layer until all the tortillas have been used up.
13. Top with the remaining sauce and creme fraiche and bake in the top part of the oven until bubbling, about 15 to 20 minutes.
14. Serve immediately.

safflower oil, corn tortillas, chicken, eggs, salsa verde

Taken from www.cookstr.com/recipes/casserole-of-chicken-tacos-and-green-sauce (may not work)