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1
Season the chicken all over with salt and pepper.
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2
Bring the chicken stock to a boil in a large saucepan.
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3
Place the breasts in the stock, reduce the heat to moderate, cover and cook until the meat is tender, about 15 minutes.
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4
Set aside to cool in the stock.
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5
When cool, remove the skin and bones and shred the meat into bite-sized pieces.
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6
Strain and reserve the stock for another use.
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7
In a large mixing bowl, combine the fresh *tomatillo salsa, heavy cream, 1 teaspoon salt, 1/2 teaspoon pepper, the onion and shredded chicken pieces.
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8
Heat the vegetable oil in a medium skillet over medium-low heat.
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9
Cook the tortillas just about 5 seconds per side to soften and then transfer to a large colander to drain.
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10
Preheat the oven to 350F (180C).
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11
Butter a 4-quart casserole.
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12
Combine the cheeses in a mixing bowl.
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13
To assemble the chilaquiles, spread a thin layer of the cheese mixture over the bottom of the baking dish.
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14
Push the solids in the bowl of chicken and tomatillo sauce to the side so the liquids form a pool in the bottom.
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15
Layer one third of the moist tortillas over the cheese and top with half of the chicken mixture with its sauce.
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16
Sprinkle half of the remaining cheese over the chicken.
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17
Repeat the layers, ending with a layer of torillas on top.
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18
Cover tightly with aluminum foil.
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19
Bake 30 minutes or until the edges are slightly brown.
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20
Let sit for 10 minutes before slicing and serving or unmolding.
