• 1 cup Papalote Roasted Tomato Salsa – Serrano Tomatillo
  • 1/2 lb tortilla chips
  • 1/2 lb shredded chicken (barbecued, roasted or boiled)
  • 1/2 yellow onion finely sliced
  • 1 cup shredded Monterey-Jack cheese
  • 1 cup of water
  • Queso fresco, as needed
  • Sour cream, as needed


In a deep pan mix water and Papalote Roasted Tomato Salsa. Bring it to a boil and set low heat. Add the tortilla chips and let them soak. Mix chicken and onion in and top with cheese. Cover and let simmer with heat turned off.

Serve with refried beans. Sprinkle queso fresco liberally and top with a generous dollop of sour cream.

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