Chicken with Chilaquiles and Salsa Verde |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This dish was the surprise of the year. The ingredients might seem ordinary, but trust us it's fantastic. 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 reduced-sodium chicken broth (14 fl oz) |
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) |
1/2 cup crumbled feta (2 oz) |
1/4 cup chopped fresh cilantro |
Directions:
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 feta, cilantro, and 1 cup broken chips and serve immediately, with thinned sour cream on the side.
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