Login
Create Account
Chilaquiles
Tell a FriendRate this recipe:
Rating : 0
-
Main Ingredient
Chicken
-
Category: Poultry
-
Cuisine: Mexican
-
Prep Time: 0 min(s)
-
Cook Time: 0 min(s)
-
Recipe Type: Public
-
Source:
-
Tags:
-
Notes:
-
Posted By: MarySue
-
Posted On: May 10, 2020
Number of Servings:
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.
Comments