Chicken with Chilaquiles and Salsa Verde

20 Aug

 

chilaquiles[1]

Ingredients:

  • 1 cup sour cream
  • 3 to 4 tablespoons milk
  • 1 3/4 cups Mexican salsa verde such as Desert Pepper Trading Company or Frontera (sometimes called tomatillo sauce; from a 16-oz jar)
  • 1 3/4 cups (14 fl oz) reduced-sodium chicken broth
  • 2 1/2 to 3 cups coarsely shredded cooked chicken (from a 2-lb rotisserie chicken, skin removed)
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 6 cups coarsely crushed tortilla chips (not low-fat, baked, or flavored; from a 16-oz bag) plus broken chips remaining in bag (about 1 cup)
  • 1/4 cup chopped fresh cilantro
  1. Stir together sour cream and just enough milk to get a thick pourable consistency.
  2. Bring salsa and broth to a boil in a 5- to 6-quart heavy pot over moderately high heat. Add chicken, salt, and pepper and cook, stirring, until chicken is heated through, 1 to 2 minutes, then stir in 6 cups tortilla chips and cook until chips are softened (but not mushy), about 1 minute.
  3. Transfer chilaquiles to a large platter. Sprinkle with cilantro, and 1 cup broken chips and serve immediately, with thinned sour cream on the side.

Photo by me, MyLittleFoodSpot

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