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Preheat the oven to 350 degrees. Heat EVOO in a large skillet over moderate heat. Season chicken with salt and pepper then fry in hot oil until brown and fully cooked. Add sauce and heavy cream and bring to simmer. Combine tortilla chips and cheeses in a large bowl then pour hot sauce over top and stir to combine. Pack mixture into a springform pan or skillet and place into the oven. Bake until golden brown. Remove from the pan and serve with more sauce over top creme Fraiche and cilantro.
Heat EVOO in a medium size pot over low heat. Once hot, add onion and garlic and cook, stirring often until soft. Add tomatillo, poblano green onion and chicken stock and bring to simmer. Once simmering, add heavy cream and salt and simmer over low heat, stirring often until slightly thickened - 30 to 40 minutes. Remove from heat and add cilantro and lime.
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