Chilaquiles With Green Salsa & Chicken

By Melissa Pitts

For me, this is the ultimate comfort and may I say hangover food! It’s ideal for breakfast and prepares in about 5-8 minutes.Another cheat tip is to use a rotisserie chicken so it’s really a low maintenance dish.

Serves a total of 4

Ingredients:

• 2 1/2 cups of your favorite salsa, I used salsa verde (tomatillo salsa)
• 10 tortillas, cut into strips- preferably a day old- the drier the better for this recipe
• 4 tablespoons canola oil
• 1/2 cup shredded cheese like Monterey Jack
• 2 cups shredded chicken
• 1/3 cup queso fresco or mild feta cheese, crumbled
• 2 thin slices onion, separated into rings
• 1/2 cup Mexican crema or sour cream (optional)

Directions:

• Pour canola oil into a large saute pan over medium heat. When the oil is hot, add the tortillas, and cook until lightly browned and crisp.
• Add the shredded chicken to the tortillas and stir until incorporated.Working quickly so as to not make the tortillas soggy, add the salsa and shredded cheese.
• Stir until everything is warm and well incorporated.
• Transfer to a serving dish.
• Top with the crumbled queso fresco, crema or sour cream if using, and onion rings and serve immediately.

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