May be made the evening or a day or two before:

• Chicken Breast:
• Cooked and shredded, may be poached in water, baked, roasted, or leftover.

• Tortillas:
• Pour oil into a large saute pan over medium heat. When the oil is hot, add the tortillas, working in 2 or 3 batches, and cook until lightly browned and nearly crisp. Drain the tortillas on paper towels.

• Tomatillo Sauce:
• In a saucepan just large enough to hold the tomatillos with a bit of extra room, add tomatillos, jalapenos, and garlic. Cover with water and bring to a boil. Cook until tomatillos have softened, lightened in color, and are floating to the top, about 25 minutes.
• Strain, reserving liquid. Remove the stems from the jalapenos, seed if desired. (Removing the seeds makes a milder sauce.) Add solids to blender with about 1/2 to 3/4 cups of the cooking liquid (enough to keep it moving) and blend several minutes.

Assembly:

In a large saucepan over low heat, add 2 tablespoons of the olive oil and heat through. Add the blended Tomatillo Sauce and chicken broth. Simmer for 10 minutes. Add the tortillas to the simmering sauce, gently turning until slightly softened but still chewy, two to three minutes.

Divide tortillas and sauce between four plates. Layer each serving with the sour cream, shredded chicken, queso fresco, jack cheese, onions, and avocados. Garnish with cilantro, if desired.

Serve with eggs any style and refried beans.

Notes:

• Do try to search out thicker tortillas rather than thinner; they’re much heartier and stand up better to the sauce.
• The tortillas, sauce and chicken may all be prepared ahead.

Nutrition: Calories 532; Total Fat 33 g 50 %; Saturated Fat 12 g 58 %; Monounsaturated Fat 16 g; Polyunsaturated Fat 3 g
Trans Fat 0 g; Cholesterol 82 mg 27 %; Sodium 978 mg 41 %; Potassium 668 mg 19 %; Total Carbohydrate 33 g 11 %; Dietary Fiber 6 g 23 %; Sugars 8 g; Protein 27 g 54 %; Vitamin A 10 %; Vitamin C 34 %; Calcium 27 %; Iron 10 %