Chicken Chilaquiles Verdes

Step 1

In a blender or food processor, pulse together the salsa & cilantro with just enough water to thin it out into a smooth, pourable sauce. Blend in a small amount of chicken bouillon (paste or powder) until the sauce tastes seasoned and has a bit of savory umami.

Step 2

Add the blended sauce to a saucepan and bring to a simmer over low heat. Allow it lightly reduce over low heat for a few minutes, stirring occasionally. Meanwhile, warm up & shred your cooked chicken into small pieces with a fork or hands. Any leftover chicken will do here. Great use case for rotisserie meat or leftover grilled meat. Gather or chop any remaining toppings.

Step 3

Turn off the heat on the saucepan. Add a serving of chips to a plate, then ladle over however much sauce you want. For a softer texture, use more sauce and let them sit for a few minutes. For a super soggy texture, you can first add the chips to the saucepan to completely coat them, then transfer to a plate. Top with shredded chicken, then garnish with the onions, cilantro, and yogurt to taste.