Instructions: Shred the meat into bite-sized pieces.

In a large mixing bowl, combine the fresh tomatillo salsa, evaporated skim milk, 1 teaspoon salt, 1/2 teaspoon pepper, the onion and shredded chicken pieces.

Heat the tortillas just about 45 seconds per side on an ungreased skillet to soften.

Preheat the oven to 350 degrees F. PAM a 4 quart casserole or 6 to 8 individual casseroles (at the restaurant, we use small soup bowls).

Combine the cheeses in a mixing bowl.

To assemble the chilaquiles, spread a thin layer of the cheese mixture over the bottom of the baking dish. Push the solids in the bowl of chicken and tomatillo sauce to the side so the liquids form a pool in the bottom.

Dip all the softened tortillas in the pool to moisten. Layer one third of the moist tortillas over the cheese and top with half of the chicken mixture with its sauce. Sprinkle half of the remaining cheese over the chicken. Repeat the layers, ending with a layer of tortillas on top. Cover tightly with aluminum foil.

Bake 30 minutes or until the edges are slightly brown. Let sit for 10 minutes before slicing and serving or unmolding.

Yield: 8 servings

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