Layers of corn tortilla chips, chicken and cheese, all drenched in a luscious tomato cream sauce spiked with Hatch chile peppers. You've got yourself a very special Mexican Chicken Casserole.
Preheat oven to 350 degrees. Place chicken breasts in a casserole, add a little liquid, cover and bake about 30 minutes. Once done, let them cool and chop into bite sized pieces.
In the meantime, stack half of the corn tortillas and with a sharp knife, cut through the tortillas to quarter them. Do the same with the rest of the tortillas. Heat a skillet over medium high heat. Add oil. When oil is hot, place as many of the corn tortillas that will fit in the oil and cook until just getting crispy. No need to turn them. With tongs, remove the chips to paper towels and in batches cook the rest of the tortillas. Replenishing the oil as you need.
When all the tortillas are done, wipe out the skillet. Add the butter and the onions and sautee until onions are just turning opaque. About 7 minutes. Add tomato juice, salt, pepper and chopped chiles. Cover and simmer for 30 minutes.
Add grated cheese, cream and chicken. Heat until cheese is melted.
In a large casserole (I used my lasagna pan) place 1/3 of the tortilla chips in the bottom. Spread two cups of the chicken cream sauce over the tortillas. Make two more layers like this, ending with the tortilla chips. Any left over liquid in the sauce pan, drizzle over the top layer of corn chips.
Allow to rest 1 hour. Bake at 350 degrees for 30 minutes.
In place of fresh roasted Hatch Chile, you can use 2-4 ounce cans chopped green chiles.