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This recipe is my take on chilaquiles, which is normally eaten for breakfast in Mexico, but I would have this normally for dinner. My fiancee who is a full blooded Mexican, told me that they we just as good as the ones he's had even though a "guera" (white girl) made it blaugh .

A Guera's Chilaquiles Recipe

2 or 3 roasted, peeled poblano peppers, cut into 1/2 inch pieces
1/2 cup chopped onion
1 pound shredded sharp cheddar cheese
12-14 corn tortillas dried on the counter or in the oven until they start to curl up - firm but not crispy.
3 to 4 cups shredded chicken
2 cups Prepared Sour Cream (See recipe below)
3 to 3-1/2 cups Tomatillo Sauce (See recipe below)

Prepared Sour Cream:
2 cups of sour cream
1/2 cup finely minced onion
1 small garlic clove minced
2 tablespoons finely chopped fresh cilantro
salt to taste.

Mix all this together and then let it sit for at least 5 minutes or store it tightly covered in the refrigerator for a few hours to overnight. The longer you let it sit the better it will be.

Tomatillo Sauce:
1 lb. fresh tomatillos
1 dried corn tortilla
1/2 cup chopped onion
2 garlic cloves chopped
2 or 3 serranos
1 cup loosely packed cilantro leaves
1 Tablespoon sugar
2 heaping Tablespoons of Mexican crema or sour cream
1/2 teaspoon of salt or to taste

Cover the tomatillos with water and cook about 5 minutes or until they change color. Drain but save 1/2 cup of the water they were cooked in.
Put the cooked tomatillos, cooking water and the tortilla, onion, garlic, serranos, cilantro leaves, and creama in a blender and blend for a minute. Taste and adjust salt and sugar.

Chilaquiles:
Cut each tortilla into 20 to 24 small pie shape wedges. Set aside. Saute the chopped onion and the cut up roasted poblano peppers until the onion is translucent. Add the chicken and saute until the chicken takes on a slightly warmer color but not browned. Add salt and pepper to taste.

Assemble in a large bowl. Add the chicken mixture, the shredded cheese, the pieces of tortillas, about 1/2 of the tomatillo sauce and 1/2 the prepared sour cream. Toss until all the ingredients are mixed. Put in a 9x13 baking dish and top with the remaining sour cream. Bake in 325 degree oven until it is heated through, about 35 to 45 minutes. Take out of oven and top with remaining tomatillo sauce.

Serves 8-10