Pastel Azteca

2 whole chicken breasts (about 4 1/2 cups cooked, shredded)6 poblano peppers4 jalapeno peppers11 tomatillos (about 3/4 pound) husked and washed1/4 cup olive oil2 dozen corn tortillasSalt and pepper to tasteCreamy Salsa Verde (see accompanying recipe)8 ounces Mexican-style sour cream1 pound Chihuahua cheese or Monterey Jack, shreddedIn large stock pot simmer chicken breasts in water to cover for about 30 minutes with any fresh herbs desired. Chicken should be fork tender. Remove from water and cool; shred chicken finely. Roast whole poblano peppers under a hot broiler, turning frequently, until skin is evenly charred, about 12-15 minutes. Place peppers in paper or plastic bag about 7 minutes. Peel peppers, clean and devein; slice into 1/4-inch julienne.Boil jalapenos in medium saucepan about 15 minutes or until they turn opaque green. Remove to a plate. Add tomatillos to water and boil 10 minutes. Transfer tomatillos and peppers to a blender and pulse until chunky. Add salt to taste. In medium sauté pan heat a thin layer of olive oil; lightly brown tortillas adding more oil as necessary. Set aside. Heat oven to 350 degrees. Grease a deep 9-by-9-inch casserole dish and place four tortillas on the bottom. (You will be making 6 layers) Spoon 1/4 cup salsa verde over the tortillas, then layer 1/6 each of the chicken, poblano peppers, sour cream and cheese over that. Repeat layers to within 1/4 inch of top of pan ending with cheese. Bake 20-25 minutes or until cheese bubbles and is golden brown.Serves eight. Nutrition values per serving: 606 calories, 33 g fat (16 g saturated), 48 g carbohydrates, 6 g fiber, 33 g protein, 107 mg cholesterol, 824 mg sodium.