Chilaquiles

Tortillas that are cut into triangles, fried, and then cooked in a green (verde) sauce. It’s traditionally considered a breakfast dish, but can be eaten as an appetizer.

1 chicken breast with bone

2 GOYA® Bouillon (consomé de pollo)

1 pack (10 oz.) of GOYA® Corn Tortillas

GOYA® Corn Oil

2 cans (26 oz.) GOYA® Whole Tomatillos, drained

1 large chopped onion

2 tsp. GOYA® Minced Garlic or 1 clove fresh garlic

8 GOYA® Serrano Chiles or to taste

4 oz. shredded cheese

4 oz. sour cream

1/2 cup white onion, finely chopped

1.	To small saucepan, add chicken breast, 1 chicken bouillon and enough cold water to cover chicken by 1 inch. Transfer saucepan to stove; bring water to boil over medium-high heat. Reduce heat to medium low and simmer until chicken is cooked through, about 30 minutes. Transfer chicken to cutting board until cool enough to handle; reserve 1 cup broth. Shred chicken, discarding any bones, cartilage and/or skin.
2.	Slice the tortillas in eight sections (triangles) and place in a frying pan with hot oil. Deep fry all triangles until they turn golden and crunchy. Remove and drain on a paper towel. Discard all but one teaspoon of oil.
3.	In a blender, place the tomatillos, onions, garlic, chiles, a cup of the broth and the chicken boullion. Blend all these ingredients well. Add salt and pepper to taste.
4.	Set the frying pan that prepared the tortillas chips on medium heat, pour in the salsa, and cook for 5 minutes. Add the homemade tortilla chips and let them soak in the salsa, approximately 5 to 6 minutes. Don’t let them get too soggy. Add more chicken broth if the sauce gets to thick. Add the shredded chicken and the shredded cheese, and heat.