Chilaquiles - cooking recipe

Ingredients

1 1/2 lbs tomatillos
4 garlic cloves
1 large jalapeno, stemmed and diced
1/4 cup packed cilantro
1 cup shredded monterey jack pepper cheese
1/2 cup shredded extra-sharp cheddar cheese
1 scallion, diced small
2 tablespoons vegetable oil
1 teaspoon ground cumin
1/2 teaspoon ground coriander
3 cups shredded cooked chicken
1/2 cup mexican farmer cheese
8 cups tortilla chips
salt and pepper

Preparation

preheat oven to 450\u00b0F.
in a food processor/blender, puree the tomatillos, garlic, jalapeno, and cilantro until smooth.
in a large saucepan, heat oil over high heat, add cumin and coriander, and cook about 30 seconds.
add the puree to pan, bring to a boil, and cook until sauce dulls and darkens slightly (about 3 min).
season with salt and pepper.
in a bowl, toss the chicken with 1/2 of the puree mixture, 1/2 the jack/cheddar mix, the farmer's cheese, and the scallions
toss chips with remaining puree.
in a rectangular baking dish, layer chips on the bottom, then chicken, then another layer of chips.
top with remaining cheese.
bake until cheese on top is golden.