Montezuma Pie - cooking recipe

Ingredients

2 (4 oz. each) cans chopped green chilies
1 chopped medium yellow onion
8 sprigs fresh parsley
1 to 2 jalapeno chiles, seeded and chopped (optional)
1 Tbsp. butter
2 Tbsp. corn oil
3 chopped tomatoes
1/3 to 1/2 c. chicken stock
1/2 tsp. salt
1 c. sour cream
1/2 c. Ricotta cheese
10 corn tortillas
3 c. cooked chicken, shredded
12 oz. Monterey Jack cheese, shredded
4 oz. Mozzarella cheese, shredded
1 small fresh jalapeno chili (for garnish)

Preparation

Drain canned chilies and reserve the juice.
Mix together chilies, onion, parsley and chopped jalapeno chilies if desired. Saute chili mixture in butter and oil for 3 minutes in a 10-inch skillet.
Stir in tomatoes, chicken stock and any reserved juices from the canned chilies.
Add salt and remove from heat and set aside.
Combine sour cream and Ricotta cheese and set aside. Quarter 4 of the tortillas.
Heat about 1/4-inch of oil to 350\u00b0 in a medium skillet.
Immerse the 6 whole tortillas one at a time, in the oil for a few seconds until softened, but not crisp.
Drain on paper towels.
Add additional oil and raise heat to 375\u00b0.
Fry tortilla quarters until crisp.
Drain on paper towels.
Reserve the quarters for garnish.