Deep Dish Enchilada Suiza

1 lb. shredded cheese with Jalapeņo
2 (6 oz. each) 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
garlic to taste

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.

Heat oil in a large skillet until hot. Do not allow to smoke. 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.

In mixing bowl, combine chicken, onion, zucchini, peppers, 1/2 the tomatoes and 1/2 of the cheese.

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. Sprinkle tortillas with 1/4 remaining cheese and arrange remaining tomatoes on top; cover with last of cheese.

Place in preheated 400 degree oven for 5 minutes or until cheese is flecked to golden brown.

Makes 4 servings