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Ingredients

• 10 large ancho chiles
• 2 large dried chipotle chiles
• 8 cups water, 2 boiling
• 10 large garlic cloves, unpeeled
• 1 large Spanish onion (1 1/2 pounds), cut into thick wedges
• Twelve 6-ounce skinless, boneless chicken breast halves
• 1/2 cup vegetable oil
• 1 1/2 cups chopped cilantro
• 1/2 teaspoon ground cloves
• 1/4 teaspoon ground cinnamon
• Salt and freshly ground pepper
• Twenty-four 6- or 8-inch corn tortillas
• 2 cups shredded Cheddar cheese (6 ounces)
• 2 cups shredded Monterey Jack cheese (6 ounces)
• 2 cups sour cream

Description

For This One-dish Feast, Corn Tortillas Are Layered With Sliced Poached Chicken Breasts, Cilantro, Two Kinds Of Cheese And A Smoky Chile Sauce.

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