Shred the cooked chicken breast and set aside with 1 cup of chicken broth. Cut the tomatillos into quarters and sauté them in enough oil in a skillet, along with the onion, peppers, and garlic.

Once the garlic is sautéed, remove it and place it in a blender. The tomatillos and peppers are ready to blend when they turn a brighter green. Blend these ingredients together with the cup of chicken broth.

Season the blended tomatillo and pepper mixture with chicken bouillon powder or salt.

In a small skillet, heat 2 tablespoons of oil and quickly fry the tortillas until they are soft. To avoid making them too greasy, use the 2 tablespoons of oil for about three tortillas at a time; otherwise, they may start to break apart from too much oil.

In a baking dish, layer some tortillas to cover the bottom, then add shredded chicken, Monterey Jack cheese, sour cream, and a bit of the blended sauce. Repeat the layers until all ingredients are used.

To melt the cheese and blend all the flavors, bake the dish in the oven or a toaster oven for 15 to 30 minutes, or until the cheese is melted.