Chicken Chilaquiles with Spicy Tomatillo Salsa

Ingredients

• 12 (5-1/2 inch) corn tortillas, cut into pie-shaped quarters
• 1/4 cup canola or safflower oil
• 1 (8-ounce) can chopped green chiles (about 1 cup), drained
• 2 cups Spicy Tomatillo Salsa
• 1/4 cup chopped fresh cilantro
• 7 scallions, trimmed and chopped
• 1 (8-ounce) package cream cheese, cut into 1/2 inch cubes
• 1/4 cup crumbled feta cheese
• 1/2 cup sour cream
• 1/2 cup heavy cream
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper
• 4 cups shredded cooked chicken
• 1 1/2 cups grated Monterey Jack cheese (6 ounces)
• 1 1/2 cups grated Cheddar Cheese (6 ounces)