Chicken Chilaquiles

Use extra-thick tortilla chips (we like Late July and Garden of Eden) which is able to keep crisp.

• YIELDS: 4

INGREDIENTS

• 1 28-oz. can fire roasted tomatoes

• 2 green onions, sliced

• 1 tsp. ground cumin

• 1/4 tsp. kosher salt

• 2 tbsp. oil

• 2 c. shredded cooked chicken

• 6 oz. tortilla chips

• Radishes, sliced, for serving

• Cilantro, for serving

• Lime wedges, for serving

• 1/2 c. sour cream

• 1 tbsp. lime juice

DIRECTIONS

• Puree tomatoes, inexperienced onions, cumin, and salt till sleek. In 12-inch frypan, heat oil on medium; add tomato mixture. partly cover; cook eight minutes or till slightly thickened. Stir in chicken and pancake chips. Cook a pair of minutes, uncovered. Serve with radishes, cilantro, lime wedges, and soured cream mixed with juice.

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