5:39 PM 1/28/99
alt.food.mexican


Use one pan... 

Fry 3 tortillas, cut in 1/2" strips, set aside and drain on paper
towels. They will crunchy up as they sit.

Fry whole, dried guajilla pepper in heavy pan with oil. Remove pepper
and set aside for garnish. Saute onion, garlic, oregano, chili  powder
and cumin in  same pan.

Add boneless, skinless 1/2 chicken breast in 3 pieces. Brown. Remove and
reserve.

Add roux, or Charlie says masa harina or just flour would be a good
thickener.

Add tomato sauce or paste and chicken broth. (Whisk and scrape up any
browned bits at the bottom of the pan.) Simmer til chicken ins done. Add
kernel corn. salt and pepper.

Pour into serving bowl. Top with shredded white queso, sour cream
dollop, cilantro and tortilla strips. Garnish with lemon and lime
wedges, and the reserved guajilla pepper.

Serve with warmed tortillas -- either corn or flour. Squeeze lemon
and/or lime on each spoonful when eating.