Shake up taco night with our Salsa Verde Chicken Sopes Recipe. This skillet-simple sopes recipe is creamy, cheesy and a muy delicioso addition to your day.
What You Need
Original recipe yields 8 servings
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
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Let's 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.
Substitute your favorite mild or spicy red salsa for the green salsa.
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.
Prepare using 3/4 lb. prepared fresh masa.
Calories From Fat
% Daily Value*
Total Fat 6g
Saturated Fat 3g
Trans Fat 0g
Total Carbohydrates 16g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.