1 tbsp Southwestern Seasoning Mix
1 3/4 cups salsa verde
1 cup 33% reduced-sodium chicken broth
3/4 cup chopped fresh cilantro
12 cups authentic restaurant-style tortilla chips
2 cups shredded Chihuahua cheese
1 cup crumbled queso fresco
sour cream (optional)
- Cook Chicken. Cut chicken into 1-in pieces with utility knife. Combine chicken and seasoning mix in Deep Covered Baker; mix well. Spread chicken evenly over bottom of baker. Microwave, covered, on High 4 minutes; stir to separate chicken. Microwave, covered, an additional 4 minutes or until chicken is no longer pink. Drain using small colander.
- Layer chilaquiles. Combine salsa and broth in Easy Read Measuring Cup. Chop cilantro using Santoku knife. Arrange half of the tortilla chips over bottom of same baker, breaking chips; top with half each of the chicken, salsa mixture and cheeses. Sprinkle with 1.2 cup of the cilantro. Repeat layers one time, ending with cheeses.
- Microwave and serve. Microwave, covered, on High 5-7 minutes or until cheeses are melted and most of the liquid is absorbed. Let stand, covered, 5 minutes. Sprinkle with remaining 1/4 cup cilantro. Serve with sour cream, if desired.