Soft Fried Tortillas with Tomatillo Salsa and Chicken

1. 1

   Puree tomatillos, chiles, onion, garlic, salt, and water in a blender until smooth.

2. 2

   Heat oil in a 10-inch heavy skillet over moderate heat until hot but not smoking, then carefully add tomatillo puree (oil will splatter) and simmer, stirring, until thickened, 8 to 10 minutes.

3. 3

   Stir in cilantro and simmer 1 minute.

4. 4

   Transfer to a small bowl.

5. 5

   Put oven rack in middle position and preheat oven to 200F.

6. 6

   Heat 1 tablespoon oil in cleaned dried skillet over moderate heat until hot but not smoking, then briefly cook tortillas, 3 at a time, until softened and hot but still pale, about 10 seconds per side, adding more oil if necessary.

7. 7

   Transfer tortillas with tongs to paper towels to drain briefly, then to a large shallow baking pan in oven to keep warm, arranging tortillas in one layer (overlapping slightly if necessary) and covering pan with foil.

8. 8

   Spread each warm tortilla with about 1 teaspoon salsa, then top sparingly with a few shreds of chicken.

9. 9

   Thin crema with a little water and drizzle over chicken, then sprinkle with onion and cheese.

10. 10

    Serve immediately.

* Per serving · 4 servings · Values may vary.