Circle B Kitchen
Makes 4 to 6 main-course servings.
1 3/4 cups Mexican tomatillo salsa (like Herdez)
1 3/4 cups reduced-sodium chicken broth (14 fl oz)
2 1/2 cups coarsely shredded cooked chicken thighs
1/4 teaspoon salt
1/4 teaspoon black pepper
4-6 cups (about 8 oz by weight) tortilla chips,
1/2 cup crumbled queso fresco (feta cheese will do in a pinch)
1/2 cup Mexican crema (or sour cream thinned with milk to a drizzle stage)
1/4 cup chopped fresh cilantro
1 avocado, sliced or chopped
Bring the tomatillo salsa and broth to a boil in a large saute pan over high heat. Add the chicken, salt, and pepper and cook, stirring, until chicken is heated through, 1 to 2 minutes, then stir in 4 cups tortilla chips and cook until chips are softened (but not mushy), about 2 minutes.
Transfer chilaquiles to a large platter. Drizzle with the crema and then sprinkle with queso fresco, cilantro and sliced avocado. Serve immediately, with extra chips for scooping.