Happy Mother’s day to all of you Moms out there. Amy has asked me to do a guest post for her today. I first met Amy and David when they vacationed at our guest cottage last July. Amy was pregnant with Natalie at the time and I have since followed her progress on her blog. We are hoping that they will come back sometime so that we can meet Natalie in person. I admire all of you young Mothers who are raising families and juggling a multitude of responsiblities. That is why I chose this recipe for Chicken Chilaquiles to share with you. It is one that my wonderful daughter-in-law makes for her family on a regular basis. Kristen is a busy working Mommy, but she still manages to prepare wonderful meals for her family. My sweet granddaughter Rachel even helps her sometimes.
What is so great about this recipe is that it starts with a rotisserie chicken. You can have dinner on the table in an easy 30 minutes. The ingredients are simple but the taste is anything but simple. It is made with salsa verde which is easy to find in the grocery store with the rest of the salsas. The tortilla chips and chicken thicken the salsa and chicken broth and the topping of grated cheese and sour cream add a richness to the casserole. It is pretty to look at too. If you have time you can add other condiments to the dish. Rachel loves avocados so sometimes Kristen adds them to the top. Diced tomatoes would also be a great addition. But maybe not for Amy and David.
CHICKEN CHILAQUILES
1 cup sour cream
3 to 4 tablespoons milk
1 3/4 cups Salsa Verde (Pace has a good one, as does Trader Joe’s)
1 can reduced sodium chicken broth
Coarsely shredded chicken form a rotisserie chicken, skin removed
Salt and Pepper to taste
6 cups coarsely crushed tortilla chips plus a few more for the top
6 ounces grated cheddar cheese
1/4 cup chopped fresh cilantro (optional)
Stir together sour cream and just enough milk to get a thick pourable consistency.
Bring salsa and broth to a boil in a heavy pot over moderately high heat. Add the chicken, salt and pepper and cook, stirring until chicken is heated through, 1 to 2 minutes, then stir in 6 cups tortilla chips and cook until chips are softened (but not mushy), about 1 minute.
Transfer chilaquiles to a large platter or casserole. Sprinkle with grated cheese, sour cream broken chips and cilantro. Serve rest of sour cream on the side. Garnish with other condiments if desired.