Servings: 4 / Ready in: 20 mins

Green Chilaquiles

Ingredients

  • 2 cups Cooked chicken, shredded (use rotisserie chicken for more flavor)
  • 2 cups Chicken or vegetable broth
  • 1/4 onion, chopped
  • 1/2 cup Cilantro; chopped
  • 1 jar Mölli Mexico City Cooking Sauce
  • 1 Spring epazote (optional)
  • 2 cups thick tortilla chips
  • 1/2 cup Sour cream
  • 1/2 cup Queso fresco; crumbled

Directions

  1. Pour Mexico City sauce in a medium sauce pan, add one and a half cup of the broth,  chopped cilantro and epazote (if using). Bring to a boil. Lower the heat and cook, uncovered for 5 minutes. Add more broth as needed. Consistency should be of a light creamy soup.
  2. Add shredded chicken to sauce and stir well. Then, add tortilla chips and stir carefully until tortillas are fully coated with sauce. Serve chilaquiles on each plate and top with cream, onion and cheese. Provecho!