Surinamese Chicken with Chilaquiles and Salsa Verde

Ingredients:

1 cup sour cream

3 to 4 tablespoons milk

1 3/4 cups Mexican salsa verde such

1 3/4 cups reduced-sodium chicken broth (14 fl oz)

2 1/2 to 3 cups coarsely shredded cooked chicken

1/4 teaspoon salt

1/4 teaspoon black pepper

6 cups coarsely crushed tortilla chips

1/2 cup crumbled feta (2 oz)

1/4 cup chopped fresh cilantro

Cooking Instructions:

Stir together sour cream and just enough milk to get a thick pourable consistency. Bring salsa and broth to a boil in a 5- to 6-quart heavy pot over moderately high heat. Add chicken, salt, and pepper and cook, stirring, until chicken is heated through, 1 to 2 minutes, then stir in 6 cups tortilla chips and cook until chips are softened (but not mushy), about 1 minute. Transfer chilaquiles to a large platter. Sprinkle with feta, cilantro, and 1 cup broken chips and serve immediately, with thinned sour cream on the side.

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