| Ingredients | 1 lb. shredded La VacaRica brand Queso Jalapeño |
| 2 6 oz. boneless chicken breasts, boiled and shredded |
| 1 dozen corn tortillas |
| 1/2 cup chopped onion |
| 1/2 cup chopped zucchini |
| 1/2 cup chopped bell pepper |
| 1 large sliced tomato |
| 6 oz. cooking oil |
| 12 fresh tomatillos |
| to taste garlic |
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| Instructions |
1. To make tomatillo sauce, hull 12 fresh tomatillos and boil them until tender, reserve water. Place in food processor and puree; pour in water a little at a time as needed. This should have a gravy-like consistency. If desired, add garlic to taste. |
| 2. Heat oil in a large skillet until hot. Do not allow to smoke. |
| 3. Using kitchen tongs, carefully place corn tortillas one at a time in skillet until soft and pliable (about 5 to 7 seconds). Gently shake off excess oil and stack on absorbent paper towels. |
| 4. In mixing bowl, combine chicken, onion, zucchini, peppers, 1/2 the tomatoes and 1/2 of the cheese. |
| 5. In a bread pan (or similar narrow pan), place 4 tortillas end-to-end overlapping edges. Cover tortillas with 1/2 the mixture, repeat and finish layering process with remaining 4 tortillas. |
| 6. Sprinkle tortillas with 1/4 remaining cheese and arrange remaining tomatoes on top; cover with last of cheese. |
| 7. Place in preheated 400 degree oven for 5 minutes or until cheese is flecked to golden brown. |
