Breakfast Chicken Chilaquiles with Smoky Tomatillo Salsa

prep time:: 0 min

Serving size: 6

ingredients

4 C shredded cooked rotisserie chicken
3 C vegetable oil
16 oz corn tortillas -- cut in 1/2 inch strips
1 yellow onion -- chopped
1 can chicken broth -- 14.5 oz.
6 oz shredded Monterey Jack cheese
1/4 C sour cream
1 1/2 tbsp milk
8 large eggs
1/2 C fresh cilantro sprigs
3 oz feta cheese
Smoky Tomatillo Salsa
1 1/2 lbs. tomatillos
5 fresh serrano chilies
3 cloves garlic -- unpeeled
1/2 C fresh cilantro
1 coarsely chopped yellow onion
2 tsp kosher salt

directions

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.

Stir in broth and chicken and simmer 15 minutes, uncovered, stirring often. Add 2 1/2 cups Smoky Tomatillo Salsa and bring to a boil. Remove chicken from heat and toss with Monterey Jack cheese and tortilla strips. Bake chilaquiles, uncovered, in 375°F oven until bubbling, about 15 minutes.

In small bowl, whisk together sour cream and milk. Scramble eggs. Serve chilaquiles over hot eggs, topped with sour cream, cilantro and feta cheese.

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.