12 corn tortillas
3 cups canola oil
1 prepared rotisserie chicken (From the deli section of your local supermarket.)
1 cup Queso Fresco, crumbled
1 medium onion, peeled and chopped into 2 inch pieces
1 jalapeno (Use 2 if you like it spicy.)
1/4 cup lime juice
1 Tbsp. minced garlic
3 tsp. salt
2 Tbsp. fresh cilantro, chopped
Begin by preparing Salsa Verde. Bring 8 cups of water to a boil in a medium saucepan. Remove the husks from the tomatillos and add to boiling water along with chopped onion and jalapeno. Boil for 10 minutes. Remove vegetables from boiling water and place in blender. Add lime juice, garlic, salt and cilantro. Pulse until smooth, about 30 seconds. Set salsa aside. (Chef's Note: This can be made ahead and stored in the refrigerator for up to 3 days.)
Using a sharp knife, cut tortillas into 2 inch strips. Heat oil over high heat in a large frying pan. Add strips of tortilla to oil and fry for 1 minute until golden brown. Remove from oil and drain on paper towels.
Remove skin from rotisserie chicken and chop chicken breast until finely shredded. (Chef's Note: You will need approximately two cups of meat for this dish.)
Heat salsa in a shallow skillet over medium heat. Add strips of tortilla and simmer in salsa for 1 minute. Do not overcook or tortillas will become soggy. Remove tortilla strips from salsa and layer on serving plates topped with shredded chicken and Queso Fresco. Top each serving with additional Salsa Verde to taste.