Chilaquiles

1. In a shallow saucepan, combine chicken with cold water cover and add salt. Bring to a boil over medium-high heat, reduce to a simmer, and cook until chicken is just cooked through, about 10 minutes. Drain, and when cool enough to handle, pull into shreds. Season with salt and black pepper to taste.

2. Meanwhile, in a bowl of warm water, soak tomatillos for a few minutes to remove any sticky coating, then rinse with cool water. Dry tomatillos, halve and core. In a blender or food processor, combine tomatillos, onion, cilantro, chiles and garlic. Process until smooth and well blended, adding salt to taste.

3. Preheat the oven to 350°F. Butter 9 x 13-inch baking dish or 2-quart casserole.

4. In a large saucepan or skillet, heat tomatillo salsa over medium heat until flavors begin to blend, 5 to 10 minutes. When it's hot, stir in shredded chicken.

5. Meanwhile, in a large skillet, heat about 1/2 inch oil over medium heat. Test oil by gently placing one tortilla strip in skillet; if it begins to fry, oil is ready. In batches if necessary (skillet should not be crowded), cook tortilla strips until light golden-brown, 1 to 2 minutes per side. Drain tortillas on paper towel-lined platter.

6. Spread layer of tortilla strips on bottom of baking dish. Add layer of chicken and salsa mixture, then add layer of cheese. Repeat process with second round of layers, ending with top layer of cheese. Bake for 30 minutes, or until cheese is melted and golden-brown. Let stand 5 minutes before serving.