Chilaquiles Tell a Friend

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Ingredients:

  • 1 cups - Sour Cream
  • 3 tablespoons - Milk, 3-4 tbs
  • 1 3/4 cups - Mexican salsa verde, Desert Pepper Trading Co or Frontera
  • 1 3/4 cups - Reduced-sodium chicken broth, 14 fl oz
  • 2 1/2 cups - Cooked chicken, skin removed, coarsely shredded; from 2-lb rotisserie chicken
  • 1/4 teaspoons - Salt
  • 1/4 teaspoons - Black Pepper
  • 6 cups - Tortilla Chips, coarsely crushed (Not low-fat, baked or flavored)
  • 1/2 cups - Feta, crumbled (2 oz)
  • 1/4 cups - Fresh Cilantro, chopped
  • Directions:

    Stir together sour cream and just enough milk to get a thick pourable consistency.

    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.

    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.

    Main Ingredient:

    Chicken

    Category:  Poultry

    Cuisine:  Mexican

    Source

    Christine Blanco emailed this recipe

    Posted By:

    MarySue

    Posted On:

    May 10, 2020

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