| 1 | Season the chicken all over with salt and pepper. |
| 2 | Bring the chicken stock to a boil in a large saucepan. |
| 3 | Place the breasts in the stock, reduce the heat to moderate, cover and cook until the meat is tender, about 15 minutes. |
| 4 | Set aside to cool in the stock. |
| 5 | When cool, remove the skin and bones and shred the meat into bite-sized pieces. |
| 6 | Strain and reserve the stock for another use. |
| 7 | In a large mixing bowl, combine the fresh *tomatillo salsa, heavy cream, 1 teaspoon salt, ?teaspoon pepper, the onion and shredded chicken pieces. |
| 8 | Heat the vegetable oil in a medium skillet over medium-low heat. |
| 9 | Cook the tortillas just about 5 seconds per side to soften and then transfer to a large colander to drain. |
| 10 | * see "tomatillo salsa" provided separately with this recipe. |
| 11 | Preheat the oven to 350°F. |
| 12 | Butter a 4-quart casserole. |
| 13 | Combine the cheeses in a mixing bowl. |
| 14 | To assemble the chilaquiles, spread a thin layer of the cheese mixture over the bottom of the baking dish. |
| 15 | Push the solids in the bowl of chicken and tomatillo sauce to the side so the liquids form a pool in the bottom. |
| 16 | Layer one third of the moist tortillas over the cheese and top with half of the chicken mixture with its sauce. |
| 17 | Sprinkle half of the remaining cheese over the chicken. |
| 18 | Repeat the layers, ending with a layer of torillas on top. |
| 19 | Cover tightly with aluminum foil. |
| 20 | Bake 30 minutes or until the edges are slightly brown. |
| 21 | Let sit for 10 minutes before slicing and serving or unmolding. |
