Recipe(tried): Chicken with Chilaquiles and Salsa Verde, and Guacamole Salad

This has been a high emotion week for me (my daughter's graduation and my own retirement) so by last night, I was pretty tired and wanted to make something easy. The Chicken with Chilaquiles and Salsa Verde is such a recipe. DH and I both thought it was really good. It is not spicy but could be made spicier by adding pepper jack cheese if you like heat. For the Salsa Verde, I used Trader Joe's Salsa Verde in a jar (One jar plus part of another). Instead of making it per the directions below, I layered about 4 cups of Tostitos in the bottom of a 9 X 12 X 2-inch glass casserole that I had sprayed very lightly with canola oil. (In fact, an 8 X 11 X 2-inch casserole might work better but I don't own one so had to use more tortilla chips than the recipe called for). I then layered the chips with the chicken, the sour cream/milk mixture, followed by about 2/3 of the Salsa Verde/chicken broth mixture, and, finally, shredded Cotija and cheddar cheese. I topped with more Tostitos, poured the rest of the Salsa Verde/chicken broth mixture over the top and topped with more shredded Cotija and cheddar cheese. I baked it at 400 degrees F for about 15 minutes or until it was bubbly and just beginning to turn golden. I served the chopped cilantro on the side so DH and I could add it to our own servings. The Guacamole Salad is also pretty easy, and very good.

CHICKEN WITH CHILAQUILES AND SALSA VERDE
Source: Gourmet magazine, November 2005
Makes 4 to 6 main-course servings.

"This dish was the surprise of the year. The ingredients might seem ordinary, but trust us - it's fantastic."

1 cup sour cream
3 to 4 tablespoons milk
1 3/4 cups Mexican salsa verde such as Desert Pepper Trading Company or Frontera (sometimes called tomatillo sauce; from a 16-oz jar)
1 3/4 cups reduced-sodium chicken broth (14 fl oz)
2 1/2 to 3 cups coarsely shredded cooked chicken (from a 2-lb rotisserie chicken, skin removed)
1/4 teaspoon salt
1/4 teaspoon black pepper
6 cups coarsely crushed tortilla chips (not low-fat, baked, or flavored; from a 16-oz bag) plus broken chips remaining in bag (about 1 cup)
1/2 cup crumbled feta (2 oz)
1/4 cup chopped fresh cilantro

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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GUACAMOLE SALAD
Source: Barefoot Contessa at Home by Ina Garten

1 pint grape tomatoes, halved
1 yellow bell pepper, seeded and 1/2-inch diced
1 (15-ounce) can black beans, rinsed and drained
1/2 cup small diced red onion
2 tablespoons minced jalapeno peppers, seeded (2 peppers)
1/2 teaspoon freshly grated lime zest
1/4 cup freshly squeezed lime juice (2 limes)
1/4 cup good olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon minced garlic
1/4 teaspoon ground cayenne pepper
2 ripe Hass avocados, seeded, peeled, and 1/2-inch diced

Place the tomatoes, yellow pepper, black beans, red onion, jalapeno peppers, and lime zest in a large bowl. Whisk together the lime juice, olive oil, salt, black pepper, garlic, and cayenne pepper and pour over the vegetables. Toss well.

Just before you're ready to serve the salad, fold the avocados into the salad. Check the seasoning and serve at room temperature.