Chilaquiles

Ingredients

Tortilla Chips
1 1/2 lbs chicken (rotisserie or bone in chicken thighs)
2 cups tomatillo salsa
1/2 cup heavy cream
2 teaspoons honey
1/4 teaspoon salt
1/8 teaspoon pepper
1 cup black bean purée
Garnish:
1/2 cup shredded manchego cheese
Crema fresca or créme friache
Cotija cheese
Cilantro
Pickled Red Onions

Directions

1. Preheat grill or broiler. Brush chicken breasts with olive oil and season with salt and pepper. Grill or broil the chicken about 6 inches from the heat, until browned, about 10 minutes. Turn over and continue to cook about 10 minutes or until internal temperature reaches 165F. Foil and let stand, then slice into diagonal thin slices. (Alternatively, you can use shredded rotisserie chicken)

2. Meanwhile, bring the tomatillo salsa to a simmer in a large saucepan. Stir in heavy cream and honey. Season with salt and pepper. Keep warm.

3. Add the chips to the tomatillo salsa mixture and toss to coat. In the center of each plate, spread 1/4 cup of black bean purée. Top with coated chips, arrange chicken on top. Garnish with manchego cheese, crema fresca, cotija, cilantro and pickled onions.