We got in late one Sunday afternoon, tired and hungry with little desire to go out, but even less desire to cook. I reviewed my one available main ingredient: rotisserie chicken. Now what?
I did a search on epicurious.com for "rotisserie chicken," and this little gem popped up. We just happened to have the other ingredients, so I gave it a try. The recipe sounds a little odd, and it is NOT lowfat (a whole bag of tortilla chips!), but it WAS very good. And easy.
1 cup sour cream
3-4 Tbsp milk
1 3/4 cups Mexican salsa verde (green stuff, for those of you who will call me!)
1 3/4 cups reduced-sodium chicken broth (14 oz)
2 1/2 to 3 cups coarsely shredded chicken (rotisserie fine)
1/4 tsp. salt
1/4 tsp black pepper
6 cups coarsely crushed tortilla chips (not low-fat, baked, or flavored), plus broken chips remaining in bag (about 1 cup)
1/2 cup crumbled feta (2 oz)
1/4 cup chopped cilantro
Stir together sour cream and milk to get a thick, pourable consistency.
Bring salsa and broth to boil in a heavy pot over moderately high heat. Add chicken, salt and pepper and cook until chicken is heated through, 1 to 2 minutes, then stir in 6 cups of crushed tortilla chips. Cook about one minute until chips are softened but not mushy.
Transfer chilaquiles to plates. Sprinkle with feta, cilantro, and the 1 cup of broken chips. Drizzle with sour cream mixture. (Gourmet, 2005)
About the Recipe:
- Make sure not to stir the mixture too hard after you add the chips. It can turn to mush fast (tasty mush, though).
- You really don't have to add the milk to the sour cream mixture if you don't want to. A dollop on top would be just as good.
- I would layer the bottom of a serving bowl with tortilla chips and then serve the chilaquiles mixture on top of them. It looks pretty, and you can kind of scoop it like taco salad.
- You really do need all of the toppings to get the right flavor. I think cotija cheese would also be good instead of the feta. Feta was great, though.
