This dish was the surprise of the year. The ingredients might seem ordinary, but trust us — it's fantastic.
Recipe information
Yield
Makes 4 to 6 main-course servings
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
Preparation
Step 1
Stir together sour cream and just enough milk to get a thick pourable consistency.
Step 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.
Step 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.
