Chiquiles with Chips


Out of all the recipes I've ever made, this is the one most requested. I got the recipe from the Lawry's California Center (a long-gone Los Angeles icon), who hosted its Holiday Party Starters cooking class for years.  The event was a tradition for me throughout the 80's. It was a wonderful evening in the Fall that always announced the opening of the Holiday Season.

This would be perfect for serving at Halloween! 



1 package boneless, skinless chicken breasts. Cooked for about 30 minutes in water with a few bay leaves. Or you can buy a pre roasted chicken from the market. Cool and shred the chicken into bite-sized pieces.

2/3 of a 16oz carton of sour cream (go ahead, use the whole carton!)

1  (7oz) can Herdez Salsa Verde (green chili/tomatillo salsa), slightly drained (you don’t want the salsa runny) Note: You can use any brand of green chili salsa, just be sure to drain it well.

1 large package (4 cups)  shredded Mexican blend cheese. Cheddar/Jack or just plain old Cheddar works well too.

3 green onions, thinly sliced

1/2 to 1 cup chopped cilantro, to taste

Directions: Layer the shredded chicken on a microwavable platter. Make sure the platter fits your microwave. (I like to use one with some kind of an edge. The bowl from a chip and dip set works great!) 

Layer in this order:

1- Sour Cream

2- drained Salsa

3- Cheese

4- Green Onion

5- Cilantro

Heat in the microwave until the cheese melts, about 5 minutes. If you decide to heat it in the oven instead, make sure the platter is ovenproof. Serve with chips. Enjoy!