Appetizers

Chicken Sopes in Salsa Verde

photo by:kraft

Sour cream, Mexican-style shredded cheeses and salsa verde make these skillet-simple chicken sopes creamy, cheesy and muy delicioso!

time

prep:

30 min

total:

30 min

servings

total:

8 servings

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What You Need

1/2

cup chopped yellow onions

cloves garlic, minced

cups shredded cooked chicken

cup green salsa, divided

cup masa harina

1/2

tsp. salt

3/4

cup warm water

1/4

cup BREAKSTONE'S or KNUDSEN Sour Cream

3/4

cup KRAFT Authentic Mexican Style Finely Shredded Cheeses

green onions, chopped

Make It

HEAT large skillet sprayed with cooking spray on medium heat. Add yellow onions; cook and stir 3 min. Add garlic and chicken; cook 3 min., stirring occasionally. Stir in 1/2 cup salsa; cook 2 min. or until heated through, stirring frequently. Keep warm.

MIX masa harina, salt and water until mixture forms soft dough. Divide into 8 pieces; flatten each to 4-inch round. Heat large skillet or comal on medium-high heat. Add sopes, in batches; cook 2 min. or until each is lightly browned on both sides, turning every 30 sec. Use your thumb and forefinger to make 1/4-inch-high rim around edge of each sope.

COMBINE remaining salsa and sour cream; spoon over sopes. Top with chicken mixture, cheese and green onions.

Kraft Kitchens Tips

Substitute

Substitute your favorite mild or spicy red salsa for the green salsa.

Make Ahead

Sopes can be cooked ahead of time. Cool, then place in airtight container. Freeze up to 1 month. Thaw overnight in refrigerator. Reheat just before using as directed.

Shortcut

Prepare using 3/4 lb. prepared fresh masa.