Instructions: Place the chicken in a saucepan with water to cover. Bring to a boil, reduce the heat to low, cover and simmer until tender, about 25 minutes. I use fat free chicken broth and a bit of vermouth instead of the water. Bone and skin the chicken, the, using your fingers or 2 forks, shred the meat. Set aside.

Slit the chilies lengthwise along one side and remove the ribs and stems. In a frying pan over low heat, toast the chilies until they deepen in color and smell quite pungent, about 3 minutes. Transfer to a bowl and add lukewarm water to cover; let stand for 5 minutes, then drain. Set aside.

This is for the dried chilies.

Preheat an oven to 400 degrees. In a large pan over high heat, pour in oil to a depth of 1 1/2 inches. When the oil is hot, working in batches, add the tortilla wedges and fry until slightly golden but not too crisp, about 1 minute.

Using a slotted spoon, transfer to paper towels to drain.

I use a hotter oven at 500 degrees and bake the tortilla chips. Wet them first.

Spread the fried tortilla wedges in a 9 by 12 by 3 inch baking dish. Top evenly with the shredded chicken.

Drain the chilies well and place in a food processor fitted with the metal blade or in a blender. Add the tomatoes, beer, eggs, fat free sour cream and salt and pepper to taste. Process until smooth.

Pour the chili mixture evenly over the tortillas and chicken. Top with the cheese. Bake until the cheese melts and is bubbling, about 30 minutes. Serve immediately.

Serves 6.

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