2 lbs. chicken breasts
1 med. onion, chopped
1 med. carrot, thickly sliced
1 stalk celery, thickly sliced
1 bay leaf
Salt & Pepper to taste
1 (7 oz.) can green chilies
12-16 oz. can tomatillos (Mexican green tomatoes)
1 med. onion, cut in chunks
2 cloves garlic, peeled
1/4 c. chopped cilantro
3 tbsp. vegetable oil
1 c. chicken stock
12 corn tortillas, cut in strips
Oil for frying
1 lb. Monterey Jack cheese, shredded
Avocado slices

Poach chicken with onion, carrot, celery, bay leaf, salt and pepper in water to cover until tender. Drain chicken and set aside to cool.

When cool enough to handle, bone chicken and cut into bite size pieces; set aside. In blender or food processor puree chilies, tomatillos, onion, garlic and cilantro.

In heavy skillet, place 3 tablespoons vegetable oil and add tomato puree; cook over medium heat, stirring constantly for 5 minutes; gradually add chicken stock. Heat and adjust seasoning with salt and pepper.

Quickly fry tortilla pieces in oil until crisp but not brown. Drain on paper towels; set aside.

In a buttered 8"x12" shallow baking dish, layer tortilla strips, chicken, cheese and sauce. Repeat layers until ingredients are used, reserving enough cheese to sprinkle on top of last layer. Cover and refrigerate for 8 hours or overnight.

Bake, uncovered in a preheated 350 degree oven for 45 minutes or until thoroughly heated. Garnish with avocado slices and Salsa Cruda (recipe follows). Yield: 6 to 8 servings.

SALSA CRUDA:

4 ripe tomatoes, peeled & chopped
4 (4 oz.) cans green chilies, chopped
1 sm. onion, minced
1/4 c. cilantro leaves
Salt to taste
Sugar to taste

Two hours before serving, mix tomatoes, chilies, onion, cilantro, salt and sugar; blend well.