Chicken Chilaquiles Casserole

What you'll need:

New Mexico Green Sauce (see below)
½ c. vegetable oil
10 flour or corn tortillas, cut into ½ inch strips
2 c. shredded cooked chicken or turkey
2 c. shredded Mozzarella or Jack cheese

New Mexico Green Sauce:
1 large onion, finely chopped
4 poblano chilies, roasted, peeled, seeded and finely chopped
1 jalapeno chili, seeded and finely chopped
1 clove garlic, finely chopped
2 tbsp. vegetable oil
½ c. half and half
¼ salt

Preparation for Green Sauce:
Cook onion, chilies and garlic in oil over medium heat, stirring occasionally, until onion is tender (about 8 minutes). Stir in half and half and salt.

Preparation:
Prepare Green Sauce (see above instructions); set aside. Heat oil in 10 inch skillet until hot. Cook tortilla strips in oil until light golden brown (30 seconds to a minute); drain and set aside. Heat oven to 350. Layer half the tortilla strips in bottom of greased 2 quart casserole dish; top with chicken, half of the Green Sauce (about 2/3 cup) and 1 cup of shredded cheese. Gently press layers down into casserole. Repeat with remaining tortilla strips, sauce and cheese. Bake until cheese is melted and golden brown (about 30 minutes). Serve and enjoy!