Deep Dish Enchilada Suiza

 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

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. Makes 4 servings.