Chilaquiles Verdes with Shredded Chicken

Ingredients

• 1 lb Tomatillos, husked and rinsed
• 2 whole Serrano peppers, stemmed
• 0.5 cup White onion, chopped
• 2 cloves Garlic cloves
• 0.5 bunch Fresh cilantro
• 1 cup Chicken broth
• 8 oz Thick corn tortilla chips
• 2 cups Cooked chicken breast, shredded
• 0.25 cup Mexican crema
• 0.5 cup Crumbling Queso Fresco
• 1 tablespoon Vegetable oil

Instructions

1. 1

   Place tomatillos and serrano peppers in a pot of boiling water and cook for 8-10 minutes until soft and pale green.

2. 2

   Transfer the boiled tomatillos and peppers to a blender with onion, garlic, cilantro, and 1/2 cup of the cooking liquid; blend until smooth.

3. 3

   Heat vegetable oil in a large deep skillet over medium-high heat, then carefully pour in the blended salsa verde.

4. 4

   Stir in the chicken broth and bring to a simmer for 5 minutes until the sauce thickens slightly.

5. 5

   Add the shredded chicken to the sauce and stir to heat through for about 2 minutes.

6. 6

   Gently fold in the corn tortilla chips, coating them thoroughly with the sauce but being careful not to let them turn into mush.

7. 7

   Cook for only 1-2 minutes until the chips are slightly softened but still retain some crunch in the center.

8. 8

   Serve immediately topped with a drizzle of crema, crumbled queso fresco, and extra cilantro.