It's a real bonus when what you have, especially items that need to be used up, coincide with an easy, quick and delicious Mexican meal. The IHCC theme this week was a Potluck with any of the past chefs, and Rick Bayless was my choice with his excellent book, Authentic Mexican.
I had just enough chicken, chicken broth, left-over tomatillo green sauce, the tortillas, and etc. etc. Perfect.
You start by letting your tortillas sort of air dry. We want them to be firm so that when simmered in the sauce they end up a bit like a coarse polenta. Mine were sprouted corn tortillas.
Will be sharing this at Beth Fish Reads for her Weekend Cooking event, as well as at the IHCC (I Heart Cooking Clubs site for the Potluck. Be sure to stop by and check out all the good food.