Chicken With Chilaquiles And Salsa Verde

• 1 cup sour cream
• 3 to 4 tablespoons milk
• 1 3/4 cups Mexican salsa verde such as Desert Pepper Trading Company or Frontera (sometimes called tomatillo sauce; from a 16-oz jar)
• 1 3/4 cups reduced-sodium chicken broth (14 fl oz)
• 2 1/2 to 3 cups coarsely shredded cooked chicken (from a 2-lb rotisserie chicken, skin removed)
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 6 cups coarsely crushed tortilla chips (not low-fat, baked, or flavored; from a 16-oz bag) plus broken chips remaining in bag (about 1 cup)
• 1/2 cup crumbled feta (2 oz)
• 1/4 cup chopped fresh cilantro

1. Stir together sour cream and just enough milk to get a thick pourable consistency.
2. Bring salsa and broth to a boil in a 5- to 6-quart heavy pot over moderately high heat. Add 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.
3. Transfer
4. to a large platter. Sprinkle with feta, cilantro, and 1 cup broken chips and serve immediately, with thinned sour cream on the side.

sour cream, milk, salsa verde, chicken broth, chicken, salt, black pepper, tortilla chips, feta, fresh cilantro

Taken from www.epicurious.com/recipes/food/views/chicken-with-chilaquiles-and-salsa-verde-232970 (may not work)