1.25 lbs boneless skinless chicken breasts or thighs
1 12 oz. jar green (tomatillo) salsa
¾ c. chicken broth
½ c. sour cream
8.5 oz tortilla chips
¼ c. chopped cilantro
12 oz. shredded cheese (I used cheddar, but jack is also good, or a mexican cheese blend)
Instructions
Preheat oven to 350.
Combine the salsa and chicken broth in a saucepan and poach the chicken (cook at a simmer) until the chicken is cooked through (about 10 minutes). Remove the chicken and shred or chop. Add sour cream to salsa mixture and blend thoroughly.
In a 9X13 baking pan, layer (in 2 layers) the chips, chicken, sauce, cilantro and cheese. Bake at 350 for 30 minutes.
Recipe by The Domestic Front at https://www.thedomesticfront.com/easy-chicken-chilaquiles/