Cilantro-Chicken Chilaquiles with Crumbled Queso Fresco
INGREDIENTS
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6 corn tortillas, cut into 6 wedges each
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1 7 ounce can salsa verde
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1 4 ounce can diced green chile peppers
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1/4 cup water
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1 tablespoon olive oil
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1 cup shredded cooked chicken breast
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4 ounces queso fresco, crumbled (1 cup)
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1/2 cup quartered grape tomatoes
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1/2 cup snipped fresh cilantro
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1/3 cup finely chopped red onion (1 small)
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1 medium lime, cut into wedges
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1/2 cup light sour cream (optional)
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