Chicken Chilaquiles

CHICKEN CHILAQUILES

1 cup sour cream

3 to 4 Tbls milk

1 3/4 cups Green salsa ( Pace has a good one, as does Trader Joe's)

1 can reduced sodium chicken broth

Coarsely shredded chicken from a rotisserie chicken, skin removed

salt and pepper to taste

6 cups coarsely crushed tortilla chips plus a few more for the top

6 ounces grated cheddar cheese

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 heavy pot over moderately high heat. Add the 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 grated cheese, sour cream, broken chips and cilantro. Serve rest of sour cream on the side.