Chilaquiles
Ingredients:
3 T. vegetable oil
2 large onions, sliced
32 oz. fire-roasted tomatillo salsa
1 quart chicken broth
24 ounces tortilla chips
2 cups shredded Mexican cheese
34 cup sour cream
3 cups shredded cooked chicken
1/2 cup grated Mexican queso añejo
Method:
- Brown 2/3 of the onion over medium heat. Add the salsa and broth and bring to a boil.
- When sauce is at a rolling boil, turn off the heat and stir in the chips and shredded cheese. Strew the chicken over the top.
- Gently stir everything, then drizzle with the crema, and sprinkle with the onion, optional grated queso añejo and cilantro.