Montezuma Pie

Ingredients:
1/2 cup oil
18 corn tortillas
2 cups shredded cooked chicken
green chile sauce
1 cup sour cream
tomatillo sauce
2 cups grated cheddar cheese

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Ingredients for the green chile sauce:
8 ounces whole green chilese
3 T oil
1/2 onion, thinly sliced
1/2 teaspoon salt

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Ingredients for the tomatillo Ssauce:
2 cups fresh tomates verdes or 3 12-ounce cans tomatillos, drained
2 cloves garlic, minced
1/4 teaspoon sugar
1/2 teaspoon salt
1/2 cup water
2 T chopped cilantro
1/2 cup chopped onion
2 T oil

Prepare the tortillas:
Heat 1/2 cup oil in an 8-inch skillet over moderate heat. Fry 1 tortilla at a time for 15-20 seconds on each side until limp but not crisp. Drain the tortillas between paper towels.

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Prepare the green chile sauce:
Wash the chiles, remove the seeds, and dry the chiles thoroughly. In an 8-10-inch skillet heat the 3 tablespoons oil over medium heat. Slice the chiles into thin strips and cook them in the oil along with the onion slices and 1/2 teaspoon salt until the onions are limp, approximately 6-8 minutes.

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Prepare the tomatillo sauce:
Blend the tomates verdes garlic, sugar, 1/2 teaspoon salt, water, coriander, and chopped onion in a blender at medium speed until smooth, about 30 seconds. Heat the 3 tablespoons oil over moderate heat in an 8-10-inch skillet and add the tomato mixture. Cook the mixture for 10 minutes, stirring occasionally.

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Assembling the Montezuma Pie:
Spread 6 tortillas on the bottom of a casserole 3 1/2- to 4-inches deep and 10-inches in diameter. Spread 1/3 of the chicken, 1/3 of the green chile sauce, 1/3 of the sour cream, 1/3 of the tomatillo sauce, and 1/3 of the cheese. Repeat the layers 2 more times. Baked uncovered in a preheated 350 degree F oven for 25 minutes. Serve the casserole with rice and beer.

Serves 6