4 chilaquiles verdes with chicken Recipes

sour cream, milk, mexican salsa verde such as desert pepper trading company or frontera (sometimes called tomatillo sauce; from a 16-oz jar), reduced-sodium chicken broth (14 fl oz), coarsely shredded cooked chicken (from a 2-lb rotisserie chicken, skin removed), salt, black pepper, coarsely crushed tortilla chips (not low-fat, baked, or flavored ; from a 16-oz bag) plus broken chips remaining in bag (about 1 cup), crumbled feta (2 oz), chopped fresh cilantro

salsa verde, sour cream, old el paso taco shells, shredded deli rotisserie chicken, shredded monterey jack or mozzarella cheese

corn tortillas, each cut into 8 wedges, salsa verde (such as herdez), chopped green onions, fat-free sour cream, shredded skinless, boneless rotisserie chicken breast, preshredded mexican blend cheese