Pastel De Moctezuma (Mexican Pie)

Simmer, do not boil, chicken in water with garlic, onion, bay leaf and salt until done, about 15 minutes. Remove chicken from water and, when cool enough to handle, shred into bite-size pieces.

For Filling: Mix yogurt, heavy cream and salt to taste.

For Salsa: Husk and wash tomatillos. Chop finely in blender or food processor with garlic, onion, cilantro, jalapeno and salt. Brown sliced onion in oil over medium heat. Add salsa and simmer until bubbling. Set aside.

Prepare tortillas: Heat 2 cups vegetable oil in deep skillet until al most smoking. With long-handled tongs, drop tortillas in oil one at a time and pull right out. Drain on paper towels.

Assemble the dish: Oil two large (9 inches by 13 inches) baking dishes and place in a layer of tortillas in each. Cover each with 1/3 the salsa, chiles, cream, cheese and half the chicken. Add another layer of tortillas and repeat. Top with remaining tortillas, peppers, cheese and cream.

Bake at 350 degrees F for one hour or until the cheese is melted and starts to brown.