Serves4 to 6
- Active time:10 min
- Start to finish:10 min
November 2005
This dish was the surprise of the year. The ingredients might seem ordinary, but trust us—it's fantastic.
-
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
-
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.
