Cooking Instructions

1. Place the chicken, ½ onion and one garlic clove in a saucepan. Cover with water and add salt and pepper to taste.  Let it boil at high temperature and then reduce the heat to low, cover the pot with a lid and cook until chicken is tender.  Shred the chicken.
2. Heat up ¼ cup of vegetable oil in a frypan at medium to high temperature. When it is hot, place the tortillas in the oil and fry for a few seconds on each side – make sure they don’t crisp. Remove the excess oil by placing tortillas on paper towels.
3. Broil the chiles in a dry frying pan or BBQ until charred. Let them sweat in a plastic bag to loosen the skins, then remove the skin, veins and seeds.  Cut in small strips.
4. Slice the remaining onion. In a saucepan, heat up a tablespoon of vegetable oil and add the onion slices and chile strips.  Cook onion until translucent.
5. Blend the tomatoes and the remaining garlic clove with ¼ cup of water.  Add to the saucepan with the onions and chiles.
6. Preheat the oven to 170°C. In a baking tray, place a layer of tortillas, a layer of the saucepan mix, chicken, cream and cheese.  Build as many layers until ingredients are finished.  Make sure you finish with a layer of sauce then cheese on top.
7. Bake for 20 minutes. When you remove it from the oven, let it sit for 5 minutes prior to serving. Serve with Habanero salsa.