Ingredients
- 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
Description
This Dish Was The Surprise Of The Year. The Ingredients Might Seem Ordinary, But Trust Us—it's Fantastic.
Gourmet Magazine
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