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Appetizers

Chicken Sopes in Salsa Verde

Chicken Sopes in Salsa Verde recipe
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

What You Need

1/2
cup   chopped yellow onions
3
cloves  garlic, minced
2
cups   shredded cooked chicken
1
cup  green salsa, divided
1
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
2
 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.
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