Green Chilaquiles

2 cups water 

4-5 jalapenos

6 green tomatillos 

1/4 piece of onion

3 garlic cloves 

2 chicken breasts

3/4 cups of water

1/2  piece of onion 

3 garlic cloves 

2 chicken bouillons cubes 

1 tablespoon of oil

1 1/2 tablespoon of salt 

4 cups of tortilla chips 

1 cup of sour cream 

1 tablespoon of lemon pepper
1 tablespoon of black pepper 
1 tablespoon of paprika 
1/2 piece of lettuce 
1/3 cup of feta cheese  

PREPARATION

Pour the water into a pot with the jalapenos, green tomatillos, onion, and garlic cloves. 
Boil the water with the contents for 20 minutes, or until the vegetables are tender. 
Blend the water and contents until you form a green paste or salsa. Set the salsa aside.
Use the same pot and pour the water, chicken breasts, chicken bouillon cubes, and garlic.
Boil for 30 minutes or until the chicken is tender.
Take the chicken out and cool, then shred. 
In a medium sized bowl pour the sour cream, lemon pepper, black pepper, and paprika.
Stir the sour cream mixture and set aside. 
Chop the lettuce and set aside. 
In a large pan, pour the olive oil, followed by the salsa and shredded chicken.
Stir together and cook for five minutes with the lid covered.
Pour the tortilla chips in and cook for one minute with the lid covered. 
Cook until the chips are lightly soft. 
Serve with the lettuce on top, followed by the sour cream. 
Sprinkle feta cheese on top.