Chicken Chilaquiles With Beer

Directions

1. Place the chicken in a saucepan with water to cover. Bring to a boil, reduce the heat to low, cover and simmer till tender, about 25 min. I use fat free chicken broth and a bit of vermouth instead of the water. Bone and skin the chicken, the, using your fingers or possibly 2 forks, shred the meat. Set aside.
2. Slit the chilies lengthwise along one side and remove the ribs and stems. In a frying pan over low heat, toast the chilies till they deepen in color and smell quite pungent, about 3 min. Transfer to a bowl and add in lukewarm water to cover; let stand for 5 min, then drain. Set aside.
3. This is for the dry chilies.
4. Preheat an oven to 400 degrees. In a large pan over high heat, pour in oil to a depth of 1 1/2 inches. When the oil is warm, working in batches, add in the tortilla wedges and fry till slightly golden brown but not too crisp, about 1 minute.
5. Using a slotted spoon, transfer to paper towels to drain.
6. I use a hotter oven at 500 degrees and bake the tortilla chips. Wet them first.
7. Spread the fried tortilla wedges in a 9 by 12 by 3 inch baking dish. Top proportionately with the shredded chicken.
8. Drain the chilies well and place in a food processor fitted with the metal blade or possibly in a blender. Add in the tomatoes, beer, Large eggs, fat free lowfat sour cream and salt and pepper to taste. Process till smooth.
9. Pour the chili mix proportionately over the tortillas and chicken. Top with the cheese. Bake till the cheese melts and is bubbling, about 30 min. Serve immediately.
10. Serves 6.