reen chile Chicken Chilaquiles

1 lb. NuMex green chile 1 lb. thinly sliced boneless skinless chicken breast ¼ cup minced yellow onion 3 cloves garlic minced 24 yellow corn tortillas 2 cups cooking oil 1 tsp. salt 1 tsp. black pepper 1 ½ C Monterey Jack cheese, shredded 2 tbsp. coarse sea salt Add salt, pepper, garlic, onion, NuMex green chile and chicken to crock pot, slow cooking for 6-8 hours. Once cooked, use forks to shred chicken in crock pot and let stand for half an hour to marry and infuse flavors. In a large skillet, pour in 2 cups of cooking oil and set heat to medium. Cut tortillas into 1 ½” slices. Fry strips in oil until golden brown and crispy. Drain onto paper towel to remove excess oil and sprinkle each batch with a little sea salt. Repeat until finished. Lay fried tortilla strips on baking sheet and layer with shredded chicken and chile pepper mixture. Sprinkle with cheese and place into preheated over for 15 minutes at 350 degrees. Recipe from the 1st Annual Biad Chile Tough Book of Green Chile Recipes, available from the CPI.