With so many good green salsas now available in the supermarket, it’s easy to recreate this Mexican restaurant favorite at home. For convenience, substitute shredded meat from a rotisserie chicken for the poached chicken.
Recipe information
Yield
serves 4
Ingredients
4 flour tortillas (6-inch)
3 ounces (3/4 cup) shredded pepper Jack cheese
2 1/2 cups (10 ounces) shredded poached chicken (page 350)
1 cup jarred green salsa, plus more for serving (optional)
1/4 cup plus 2 tablespoons chopped cilantro
1/4 teaspoon ground cumin
1 cup shredded iceberg lettuce
3 plum tomatoes, diced
1/4 cup sour cream
Preparation
Step 1
Preheat the oven to 400°F. Arrange the tortillas on a rimmed baking sheet. Sprinkle the cheese evenly over the tortillas; bake until golden brown, 8 to 10 minutes.
Step 2
Meanwhile, in a medium bowl, toss together the chicken, salsa, the 1/4 cup cilantro, and the cumin. Spoon the mixture evenly over the tortillas; bake until heated through, about 8 minutes.
Step 3
Top with the lettuce, tomato, and sour cream. Sprinkle with the remaining cilantro. Serve immediately, with additional green salsa, if desired.
Reprinted with permission from Everyday Food: Great Food Fast by Martha Stewart Living Magazine. Copyright © 2007 by Martha Stewart Living Magazine. Published by Crown Publishing Group. All Rights Reserved.
Martha Stewart Living magazine was first published in 1990. Over the years, more than two dozen books have been published by the magazine's editors.
Martha Stewart is the author of dozens of best-selling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the successful daily syndicated television show.
