Aztec Pudding

Served 6

1 bag corn chips
4 chicken breasts, boned and skinned
5 fresh Anaheim or Poblano chiles, seeded, stemmed and halved
24 oz. Chachies Salsa (any variety)
1 cup shredded Jack cheese
8 oz. sour cream

Prepare chilies by removing seeds and stem, slicing in half and lightly roasting in a dry pan, turning frequently, to bring out flavor. Line 8" x 8" baking dish with a layer of corn chips. Add a layer of chicken breasts. Add a layer of chiles, then cover with Chachies Salsa. Sprinkle with cheese and dabs of sour cream to taste. Bake 30 minutes at 350 degrees F, or until cheese is melted and bubbly.