- 4 cups shredded cooked rotisserie chicken
- 3 cups vegetable oil
- 16 ounces corn tortillas, cut in 1/2 inch strips
- 1 yellow onion, chopped
- 1 can chicken broth, 14.5 oz.
- 6 ounces shredded Monterey Jack cheese
- ¼ cup sour cream
- 1 ½ tablespoons milk
- 8 large eggs
- ½ cup fresh cilantro sprigs
- 3 ounces feta cheese
- Smoky Tomatillo Salsa
- 1 ½ lbs. tomatillos
- 5 fresh serrano chilies
- 3 cloves garlic, unpeeled
- ½ cup fresh cilantro
- 1 coarsely chopped yellow onion
- 2 teaspoons kosher salt
1. In large skillet, heat oil over medium high heat. Add tortillas and fry about 1 minute, until brown; drain on paper towels. Pour off all but 1 tablespoon oil; add onion and cook until softened, about 3 minutes.
2. Stir in broth and chicken and simmer 15 minutes, uncovered, stirring often.
3. Add 2 ½ cups Smoky Tomatillo Salsa and bring to a boil. Remove chicken from heat and toss with Monterey Jack cheese and tortilla strips.
4. Bake chilaquiles, uncovered, in 375℉ oven until bubbling, about 15 minutes.
5. In small bowl, whisk together sour cream and milk. Scramble eggs. Serve chilaquiles over hot eggs, topped with sour cream, cilantro and feta cheese.
6. Smoky Tomatillo Salsa: Remove husks from tomatillos; rinse. On broiler pan, arrange tomatillos, chilies and garlic. Broil 6 minutes, turning once, until tomatillos are soft and slightly charred. Peel garlic and remove chile stems. Place in blender; add cilantro, onion, kosher salt and purée.