I don't know why, but it seems like there has to be an exclamation point after chilaquiles! It's a total party on a plate, this one. Just ever so good. It's sort of like tortilla soup meets nachos, but you eat it with a fork!
It's amazing how few ingredients you really need. Just cook up some chicken thighs, shred them so you have about 2-3 cups of meat. Then in the same pan heat some chicken broth and salsa verde. This is my favorite salsa verde recipe, but you can use any you like. Add the meat and when it's heated through, throw in some tortilla chips and stir until they just begin to soften. Pour all of that onto a serving platter then top with queso fresco, chopped cilantro, a drizzle of crema and some more tortilla chips. Not for the faint-hearted. This is good stuff.
Chilaquiles with Chicken and Salsa Verde
Makes 4 to 6 main-course servings.
8 oz Mexican crema (or 1 cup sour cream thinned with 4 T milk)
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 cups coarsely crushed tortilla chips (divided)
1/2 cup crumbled queso fresco (feta cheese will do in a pinch)
1/4 cup chopped fresh cilantro
1 avocado, sliced
Bring the tomatillo salsa and broth to a boil in a large sauce 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 the tortilla chips and cook until chips are softened (but not mushy), about 2 minutes.
Transfer chilaquiles to a large platter. Sprinkle with queso fresco, sliced avocado, cilantro, and a drizzle of crema. Serve immediately.